Prep: 15 minutes; Cook: 20 minutes.


Credit: Antonis Achilleos

Recipe Summary test

Makes 8 servings (serving size: 1/2 cup soup)


Ingredient Checklist


Instructions Checklist
  • Melt butter in large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic and apple; cook, stirring constantly, 1 minute. Add squash and next 4 ingredients; stir 30 seconds or until well-combined. Add broth, and bring to a simmer. Reduce heat to medium-low; simmer 20 minutes or until squash and vegetables are tender.

  • Place half of squash mixture in blender with 1/4 cup evaporated milk. Remove center of blender lid (to let steam escape); secure lid. Place clean towel over opening to avoid splatters; blend until smooth. Pour into bowl. Repeat with remaining squash and evaporated milk.

  • Spoon 1/2 cup soup into small bowl or mini pumpkin. Swirl in 3/4 teaspoon crème fraîche, if desired. Serve immediately.

Nutrition Facts

103 calories; fat 4g; saturated fat 2g; mono fat 1g; protein 4g; carbohydrates 15g; fiber 3g; cholesterol 9mg; iron 1mg; sodium 115mg; calcium 84mg.