Spiced Apple-Butternut Squash Soup

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Spiced Apple-Butternut Squash Soup recipe

photo by:kraft

A swirl of honey nut cream cheese is the finishing touch on this savory Spiced Apple Butternut Squash Soup.

time

prep:

20 min

total:

1 hr 15 min

servings

total:

8 servings

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What You Need

Tbsp. butter or margarine

medium onion, chopped

1/8

tsp. ground nutmeg

cups chopped peeled butternut squash

medium Granny Smith apples, peeled, chopped

cans (14-1/2 oz. each) vegetable broth

1/2

cup PHILADELPHIA Honey Nut Flavor Cream Cheese Spread

Make It

MELT butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min. Add squash, apples and broth; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 50 min. or until squash and apples are tender, stirring occasionally.

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.

LADLE soup into eight serving bowls just before serving. Add 1 Tbsp. of the cream cheese spread to each bowl; stir gently to swirl.

Kraft Kitchens Tips

Substitute

Substitute chopped peeled pumpkin for the butternut squash.

Make Ahead

Prepare as directed, but do not reheat the pureed 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.

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a cook

posted:1/26/2006

I "really" enjoyed this soup. It was a little difficult peeling the squash (there must be another way than using a potato peeler!) But the reward of a smooth, tasty, creamy soup at the end was worth it. Perfect match for fall weather.

Pattemye