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Main dishes

Spiced Apple-Butternut Squash Soup

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.
20 min
1 hr 15 min
8 servings
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What You Need

Tbsp.  butter or margarine
 onion, chopped
tsp.  ground nutmeg
 butternut squash (2 lb. each), peeled, chopped (about 6 cups)
 Granny Smith apples, peeled, chopped
cans   (14-1/2 oz. each) vegetable broth
cup  PHILADELPHIA Honey Pecan 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; cover. Simmer on medium-low heat 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 8 serving bowls. Add 1 Tbsp. cream cheese spread to each bowl; stir gently to swirl.

Kraft Kitchens Tips

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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