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.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
17 mins
cook:
47 mins
total:
1 hr 4 mins
Yield:
9 servings (servings size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • . 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

83 calories; fat 1.7g; saturated fat 0.3g; protein 2.8g; carbohydrates 16.3g; cholesterol 0mg; iron 0.7mg; sodium 457mg; calories from fat 18%; fiber 2.4g; calcium 49mg.
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