Low Carb Butternut Apple Soup

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 The Unicorn cooks brings you a vegetable soup recipe that’s prefect soup for weight reduction. Nothing can match a pureed vegetable and cream soup for texture and this subtly candy mixture of squash and apples simply proves the purpose.

2 tablespoons vegetable oil

1 small onion, chopped

2 medium butternut squash (1 3⁄4 kilos every), peeled, seeded, and lower into 

3/4-inch items ⁄4 pound Golden Scrumptious apples (2 medium), peeled, cored, and coarsely chopped

1 can ( 1⁄ 2 ounces) vegetable broth or 1 1⁄2 cups water

1 teaspoon freshly chopped recent thyme or  1/4 teaspoon dried thyme

1 teaspoon salt

1⁄8 teaspoon coarsely floor black pepper

1 cup half-and-half or mild cream


1. In 4-quart saucepan, warmth oil over medium warmth.

Add onion and cook dinner till tender and golden, about 10

minutes. Stir in squash, apples, broth, water, thyme,

salt, and pepper; warmth to boiling over excessive warmth. Scale back

warmth to low; cowl and simmer, stirring usually, till

squash may be very tender, 20 to 25 minutes.

2. Spoon one-third of squash combination into blender;

cowl, with middle a part of cowl eliminated to let steam

escape, and puree till clean. Pour puree into bowl.

Repeat with remaining combination.

3. Return puree to saucepan; stir in half-and-half.

Warmth by over medium warmth, stirring often

(don’t boil). Makes about 9 cups or 8 first-course


veg soup, vegetable soup, butternut apple soup, the unicorn cooks, theunicorncooks.blogspot.com,

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