Recipe summary
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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Preparation time:
10 minutes
Cooking time:
40 minutes
Yield:
8
Ingredients
-
1
tablespoon
(15 ml) Becel® Buttery Taste margarine
-
1
medium onion, chopped
-
3
cloves
garlic, minced
-
1/8
teaspoon
(0.5 ml) five spice powder
-
8
cups
(2 L) butternut squash (about 1 large), peeled, seeded and diced
-
1
Granny Smith apple, peeled, seeded and diced
-
1
Container
(900 ml) chicken broth
-
1/2
cup
(125 ml) apple juice, unsweetened
-
2
tablespoons
(30 ml) golden brown sugar