Ingredients:
| 1 | butternut squash (about 4 pounds) |
| 1 tablespoon | oil (canola, olive, or vegetable) |
| 1 | onion, diced (about 1 cup) |
| 2 | apples (peeled, cored, and sliced) (about 2 cups) |
| 4 cups | reduced sodium chicken broth |
| 4 ounces | Neufchatel cream cheese, cubed |
Instructions:
- 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.
- 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.
- Heat oil in a large saucepan over medium high heat. Add onion and cook for 5 minutes.
- 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.
- Blend soup until smooth using an immersion blender, blender, or food processor.
- Return soup to saucepan and add Neufchatel cheese. Cook and stir with a whisk until cheese is smooth.
Nutrition Facts
6 servings per recipeServing Size: 1 1/2 cups
Amount Per Serving
Calories 210
- % Daily Value*
- Total Fat 7g
- 11%
- Saturated Fat 2.5g
- 13%
- Trans Fat 0g
- Cholesterol 15mg
- 5%
- Sodium 440mg
- 18%
- Total Carbohydrates 35g
- 12%
- Dietary Fiber 6g
- 24%
- Total Sugars 12g
- Added Sugars
- NA*
- Protein 6g
- Vitamin D 0mcg
- 0%
- Calcium 138mg
- 10%
- Iron 2mg
- 10%
- Potassium 955mg
- 20%
* 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