Recipe by ratherbeswimmin'
From Cooking Light. Per 1 cup serving: 117 calories, 2.2 g fat, 1.2 g protein, 25.5 g carb, 2.3 g fiber, 4 mg cholesterol.
Top Review by barbarapchase
I found this soup to be very bland and WAY TOO sweet. I left out the maple syrup altogether, and then tried to up the flavor by adding ginger, a little clove, and chicken stock instead of vegetable stock. It was still too sweet. Would probably make a nice small appetizer portion but for a meal the flavors are just not appropriate.
- 14.79 ml butter or 14.79 ml margarine
- 236.59 ml chopped onion
- 177.44 ml chopped celery
- 946.36 ml cubed peeled butternut squash
- 414.03 ml water
- 236.59 ml chopped peeled braeburn apple
- 236.59 ml chopped peeled Anjou pear
- 118.29 ml apple juice
- 1.23 ml salt
- 0.59 ml black pepper
- 411.06 g can vegetable broth
- 1 bay leaf
- 44.37 ml maple syrup
Directions See How It's Made
- Melt the butter in a large soup pot over medium-high heat.
- Add in onion and celery; stir/saute for 4 minutes or until tender.
- Add in squash and the next 8 ingredients; bring to a boil.
- Partially cover, lower heat, and simmer 30 minutes or until tender.
- Throw out bay leaf.
- Transfer half of squash mixture to the container of a blender or food processor; process until smooth.
- Pour puree into a bowl; repeat procedure with the remaining squash mixture.
- Return all puree mixture to soup pot; stir in syrup.
- Cook over medium heat for about 5 minutes or until well heated.
- **Could use stick blender in soup pot instead of pureeing in blender.