Autumn Soup



1butternut squash (about 4 pounds)
1 tablespoonoil (canola, olive, or vegetable)
1onion, diced (about 1 cup)
2apples (peeled, cored, and sliced) (about 2 cups)
4 cupsreduced sodium chicken broth
4 ouncesNeufchatel cream cheese, cubed


  1. Wash squash and pat dry with a paper towel. Prick skin 6-8 times with a knife or fork. Place squash on a microwave safe plate, and microwave for 5 minutes.
  2. When the skin of the squash is cool enough to touch, cut off the top and bottom of the squash. Cut off peel and cut in half lengthwise. Scoop out seeds. Cut squash into cubes.
  3. Heat oil in a large saucepan over medium high heat. Add onion and cook for 5 minutes.
  4. Add squash, apples, and chicken broth. heat to boiling and then reduce heat to medium low. Cover and cook for 25 minutes until squash and apples are tender.
  5. Blend soup until smooth using an immersion blender, blender, or food processor.
  6. Return soup to saucepan and add Neufchatel cheese. Cook and stir with a whisk until cheese is smooth.

Nutrition information:

Nutrition Facts

6 servings per recipe
Serving Size: 1 1/2 cups

Amount Per Serving

Calories 210

% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 15mg
Sodium 440mg
Total Carbohydrates 35g
Dietary Fiber 6g
Total Sugars 12g
Added Sugars
Protein 6g

Vitamin D 0mcg
Calcium 138mg
Iron 2mg
Potassium 955mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently avaliable for the recipe. We will be updating the information shortly.

Source: Spend Smart Eat Smart