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Spiced Apple-butternut Squash Soup

  • Prep Time: 20 Minutes (Total Time: 1 Hour 15 Minutes)
  • Serving Size: 8
  • 2 tablespoons Butter Or Margarine
  • 1 Medium Onion, Chopped
  • 1/8 teaspoon Ground Nutmeg
  • 6 cups Chopped Peeled Butternut Squash
  • 2 medium Granny Smith Apples, Peeled, Chopped
  • 3 cans (14-1/2 ounce each) Vegetable Broth
  • 1/2 cup PHILADELPHIA Honey Nut Flavor Cream Cheese Spread
  • MELT butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min. Add squash, apples and broth; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 50 min. or until squash and apples are tender, stirring occasionally.

    COOL soup slightly. Add, in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.

    LADLE soup into eight serving bowls just before serving. Add 1 Tbsp. of the cream cheese spread to each bowl; stir gently to swirl.

    KRAFT KITCHENS TIPS

    Great Substitute

    Substitute chopped peeled pumpkin for the butternut squash.

    Make-Ahead

    Prepare as directed, but do not reheat the pureed squash mixture or top with the cream cheese spread as directed. Cool completely. Cover and refrigerate up to 3 days. When ready to serve, pour into saucepan and cook on medium-low heat until heated through, stirring frequently. Top with the cream cheese spread as directed.

    RECIPE COURTESY OF KRAFT FOODS