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Start off your first course with a bowl of deliciously warm Spiced Apple-Butternut Squash Soup. If you haven’t tried the PHILADELPHIA Honey Nut Cream Cheese Spread, then this soup recipe is a great excuse to do so! Blended with Granny Smith apples and butternut squash, this seasonal soup is a pleasure you’ll savor on those chilly evenings!

Prep Time: 20 min
Total Time: 1 hr 15 min
Makes: 8 servings
Nutritional Information

Ingredients

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

Instructions

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.