Rating: 4 stars
47 Ratings
  • 5 star values: 25
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 4

Chipotle peppers give this creamy soup a bit of heat, while smoked Gouda cheese adds earthy richness. Butternut squash and apples provide a buttery texture.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
40 mins
cook:
35 mins
total:
1 hr 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.

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  • When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.) Blend in sour cream. Heat through. Remove from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves, and/or Gouda cheese. Makes 8 servings.

Nutrition Facts

213 calories; fat 11g; cholesterol 30mg; saturated fat 7g; carbohydrates 26g; mono fat 2g; insoluble fiber 3g; sugars 11g; protein 6g; vitamin a 132.2IU; vitamin c 24.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 3mg; vitamin b6 0.2mg; folate 36.3mcg; vitamin b12 0.1mcg; sodium 655mg; potassium 527mg; calcium 151.5mg; iron 1.1mg.
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