Creamy Butternut Squash and Apple Soup

This recipe courtesy of Silk.

Dannon

See Silk soymilk website for more information

Creamy Butternut Squash and Apple Soup in a bowl with a lemon slice on the side.

Creamy Butternut Squash and Apple Soup

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The flavors of autumn in a creamy, satisfying soup.
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Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 small yellow onion peeled and chopped
  • 1 clove garlic chopped
  • 1 Granny Smith apple peeled, cored and chopped
  • 1 large butternut squash about 2.5 lbs peeled, seeded and chopped into 1-inch pieces
  • ½ tsp dried thyme
  • 1 bay leaf
  • ¼ tsp nutmeg
  • 3 to 4 cups of water
  • 2 cups soymilk
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp fresh lemon juice
  • 4 tbsp toasted sliced almonds for garnish

Method
 

  1. Heat a 5-quart soup pot over medium-low heat; add olive oil and heat for 1 min.
  2. Add onions and garlic to pot and cook until softened, about 5 mins.
  3. Add apple, squash, thyme, bay leaf nutmeg and enough water to cover ingredients. Turn heat to medium high and cook for 15-18 mins, stirring occasionally until squash is tender.
  4. Stir in soymilk and heat through.
  5. Remove from heat, remove bay leaf and allow mixture to cool for 5 mins.
  6. in two to three separate batches, puree soup in a blender or food processor until smooth and creamy.
  7. Return to saucepan and reheat. Add nutmeg, lemon juice and season to taste with salt and pepper.
  8. Serve in warm bowls garnished with toasted sliced almonds.

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