Apple Butternut Squash Soup

Apple Butternut Squash Soup

Ingredients:

2 Tbsp. olive oil

2 butternut squash (2 lb./900 g each), peeled, seeded and cut into chunks

3-4 medium Gala Apples or Apples of your choice.

1 onion, chopped

2 clove garlic, minced

1 tsp. Ground AllSpice

1 tsp. Ground Cinnamon

20 fl oz/600 mL each sodium reduce chicken broth

1/2 cup light sour cream, divided

Directions:

Add all ingredients in a baking pan and bake at 350F for 30 minutes or until squash is tender.

Add in batches, to food processor; or blender and process until smooth. Place in saucepan; cook until heated through, stirring occasionally.

Spoon soup into bowls. Add 1 Tbsp. sour cream to each; swirl gently with spoon.

NOTE:

For a thinner soup, add more chicken broth or some water until of desired consistency.

CHILLED BUTTERNUT SQUASH SOUP

Prepared as directed; cool. Refrigerate in airtight container until ready to serve.

Omit apples if you just want the Butternut Squash taste..