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Main dishes

Spiced Apple-Butternut Squash Soup

3.9 (23)
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Spiced Apple-Butternut Squash Soup recipe
photo by:
kraft
It was a good soup..I would put a little zing into by adding serrano chiles or jalepño this is to avoid sweetness of the whole soup.. BUT GREAT RECIPE
posted by
EMYCASTANEDA
on 12/2/2008
time
prep:
20 min
total:
1 hr 15 min
servings
total:
8 servings
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What You Need

2
Tbsp. butter or margarine
1
medium onion, chopped
1/8
tsp. ground nutmeg
6
cups chopped peeled butternut squash
2
medium Granny Smith apples, peeled, chopped
3
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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