“This is such a fabulously delicious soup!! It can be made ahead by preparing as directed, but do not reheat the puréed squash mixture or top with the cream cheese spread as directed. Cool completely. Cover and refrigerate up to 3 days. When ready to serve, pour into saucepan and cook on medium-low heat until heated through, stirring frequently. Top with the cream cheese spread as directed.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in large saucepan on medium heat. Add onions; cook 4 minutes or untl tender-crisp, stirring occasionaly. Stir in nutmeg; cook 1 minute. Add squash, apples and broth; stir. Bring to a boil. Reduce heat ot medium-low; cover. Simmer 50 minutes. or until squash and apples are tender, stirring occasionally.
  2. Cool soup slightly. Add in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.
  3. Ladle soup into eight serving bowls. Just before serving, add 1 tablespoon of the cream cheese spread to each bowl; stir gently to swirl.

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