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SkinnyMS

Butternut Squash Soup with Apple and Fresh Thyme

Naturally sweet, this delicious soup will be loved by all.
Course: Dinner, Lunch, Soup
Cuisine: Universal
Keyword: Budget-Friendly, Gluten-Free, Low-Carb, Quick and Easy
Servings: 4 people
Calories: 144kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 2 tablespoon olive oil
  • 2 cups butternut squash diced
  • 1 granny smith apple peeled, cored and diced
  • 1/2 onion diced
  • 1 clove garlic minced
  • 24 ounces chicken stock
  • 2 teaspoon thyme leaves fresh
  • 1/2 cup milk low-fat
  • 1/4 teaspoon cumin
  • salt to taste
  • pepper to taste

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant. Add the squash and apple and stir to coat them in oil.
  • Cover and reduce the heat. Allow the vegetables to sweat for 5-7 minutes. Check periodically to make sure the vegetables aren’t browning.
  • Add the stock, thyme, and cumin. Simmer for 20 minutes or until the veggies are tender.
  • Add milk and puree in a blender. Serve warm

Nutrition

Serving: 1.5cups | Calories: 144kcal | Carbohydrates: 18.4g | Protein: 2.5g | Fat: 7.9g | Saturated Fat: 1.3g | Cholesterol: 2mg | Sodium: 590mg | Fiber: 3g | Sugar: 9g |
SmartPoints (Freestyle): 6
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SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6