Spiced Apple-Butternut Squash Soup

A swirl of honey nut cream cheese is the finishing touch on this savory Spiced Apple Butternut Squash Soup.

Rated 3.9 from 27 votes

2 Tbsp. butter or margarine

1 onion , chopped

1/8 tsp. ground nutmeg

2 butternut squash (2 lb. each), peeled, chopped (about 6 cups)

2 Granny Smith apple s, peeled, chopped

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

1/2 cup PHILADELPHIA Honey Pecan Cream Cheese Spread

1. 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; cover. Simmer on medium-low heat 50 min. or until squash and apples are tender, stirring occasionally.

2. 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.

3. Ladle soup into 8 serving bowls. Add 1 Tbsp. cream cheese spread to each bowl; stir gently to swirl.

Spiced Apple-Butternut Squash Soup

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Instructions

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