Gingered Butternut Squash and Apple Soup

recipe
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.

Yield:

9 servings (servings size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 47 Minutes

Nutritional 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

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

Preparation

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.

. 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.

. 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,

Oxmoor House

January 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note