Recipe by Becel®
"The trick to this unforgettable butternut squash soup is the simple addition of a tart green apple to balance the sweetness of the squash."
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Becel® Buttery Taste* margarine
Chinese five-spice powder
butternut squash (about 1 large), peeled, seeded and diced
Granny Smith apple, peeled, seeded and diced
1 (900 ml) carton
apple juice, unsweetened
golden brown sugar
I roasted the squash (filled the holes with apple pieces) @ 450 for 30 to 45 minutes first. Then I followed the recipe. My daughter and husband really liked it.
Super soup:) I didn't have Chinese 5 Spice (equal parts ground cinnamon, ground cloves, ground star anise, ground and toasted fennel seeds, and szechuan peppercorns). I used what I had which was the cinnamon, cloves, fennel and ground red pepper (I used ghost pepper- great flavor if you dare!). Also, I didn't have a Granny Smith but used a Pink Lady instead. This recipe is delicious- thank you!
I missed the part about pureeing, but I thought it was great without. I didn't have five spice, but used pumpkin pie spice instead. I didn't have Granny Smith, so I used Fuji apples instead. It didn't need the extra brown sugar. I loved the taste of the chicken broth/apple juice mixture. Will definitely make again.
I loved the puree. However, I only thought the taste was ok.
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash & Apple Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 18
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