The combination of butternut squash and apples in this soup reminds me of autumn, which is my favorite season. The spicy chipotle peppers add some zip. Leave them out if you prefer less heat. -Andrea Gilkenson, Wausau, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute the squash, carrots, onion and celery in butter for 5 minutes. Add apples and garlic; cook 3 minutes longer. Stir in the broth, apple cider, chipotle pepper and salt. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes., Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Stir in sour cream (do not boil).
Nutrition Facts : Calories 136 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 594mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
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Tyler Monsoon
[email protected]This soup was delicious! I made it for my family last night and everyone loved it. The soup is creamy and flavorful, and the chipotle peppers give it a nice kick. I would definitely recommend this soup to anyone looking for a delicious and easy-to-ma
Romeo Hippolyte
[email protected]I made this soup last week and it was a hit! My husband and I both loved it. The soup is creamy, flavorful, and has just the right amount of spice. I would definitely recommend this soup to anyone looking for a delicious and easy-to-make meal.
ZINEB LACHRAF
[email protected]This soup was absolutely delicious! I made it for my family last night and everyone loved it. The flavors are so rich and complex, and the soup is so creamy and comforting. I especially love the little bit of spice from the chipotle peppers. It gives