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Gingered Butternut Squash and Apple Soup

Prep time 17 mins
Cook time 47 mins
Yield 9 servings (servings size: 1 cup)
Bring the flavors of fall to your table by combining apples and winter squash. A dollop of crème fraîche or sour cream is a great finish for this creamy soup.

Ingredients

  • 1 (2-pound) butternut squash
  • 1 tablespoon olive oil
  • 1 cup minced onion
  • 1/2 cup minced celery
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced peeled fresh ginger
  • 2 McIntosh apples, peeled, cored, and cut into 1-inch chunks (about 1 pound)
  • 5 cups fat-free, less-sodium chicken broth
  • 1 (3-inch) cinnamon stick
  • 2 teaspoons fresh lemon juice

Nutrition Information

  • calories 83
  • fat 1.7 g
  • satfat 0.3 g
  • protein 2.8 g
  • carbohydrate 16.3 g
  • cholesterol 0 mg
  • iron 0.7 mg
  • sodium 457 mg
  • caloriesfromfat 18 %
  • fiber 2.4 g
  • calcium 49 mg

How to Make It

  1. Pierce squash several times with the tip of a sharp knife. Microwave at HIGH 1 minute. Cut squash in half lengthwise; remove seeds and membrane with a spoon. Peel squash, and cut into 1-inch chunks.

  2. . Heat oil in a Dutch oven over medium heat. Add onion and next 3 ingredients; sauté 5 minutes. Add ginger, squash, and apple to pan; sauté 3 minutes. Add broth and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Discard cinnamon stick.

  3. . Place half of soup in a blender, and process until smooth. Transfer to a large bowl. Repeat with remaining soup. Return soup to pan. Stir in lemon juice, and cook over low heat 2 minutes or until thoroughly heated, stirring frequently.

Oxmoor House Healthy Eating Collection