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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(15 ml) Becel® Buttery Taste margarine
medium onion, chopped
(0.5 ml) five spice powder
(2 L) butternut squash (about 1 large), peeled, seeded and diced
Granny Smith apple, peeled, seeded and diced
(900 ml) chicken broth
(125 ml) apple juice, unsweetened
(30 ml) golden brown sugar