Butternut Squash & Apple Soup

Butternut Squash & Apple Soup

50-minuterecipe Serves 8
The trick to this unforgettable butternut squash soup is the simple addition of a tart green apple to balance the sweetness of the squash.
50-minuterecipe Serves 8


1 tbsp
Becel® Buttery Taste margarine
1 med
Clove Garlic
1 Pinch
Five-spice powder
2 qt
Butternut squash
1 med
Granny Smith Apples
1 carton
Chicken Broth
1/2 cup
Unsweetened apple juice
2 tbsp
Light Brown Sugar


Prep: 10-minute | Cook: 40-minute
  • 1

    Melt Becel® Buttery Taste margarine* in large heavy-duty soup pot over medium heat and cook onion with garlic, stirring occasionally, until onion is tender, about 7 minutes. Add five spice powder and cook, stirring frequently, 1 minute. Stir in squash, apple, broth and juice. Bring to a boil over high heat. Reduce heat and simmer covered, stirring occasionally, 30 minutes. Stir in brown sugar. Purée soup with immersion blender or in traditional blender in batches until smooth. Return soup to pot; heat through.

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Last updated: August 28th, 2020

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