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Spiced Apple-Butternut Squash Soup

Prep Time:

20 min

Total Time:

1 hr 15 min

Makes:

8 servings

What You Need

2 Tbsp. butter or margarine

1 medium onion, chopped

1/8 tsp. ground nutmeg

6 cups chopped peeled butternut squash

2 medium Granny Smith apples, peeled, chopped

3 cans (14-1/2 oz. each) vegetable broth

1/2 cup PHILADELPHIA Honey Nut Flavor Cream Cheese Spread

Make It

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.

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Rated

by nadya00 on 3/9/2009
" This was really good. I added cinnamon, more butter, salt and pepper. I loved it and so did my sister. I dolloped sour cream and it was mmmmwwuah!!"