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Apple-Butternut Squash Soup
Recipe from The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less (Rodale Books, 2005) by Arthur Agatston
Ingredients
1 tablespoon extra-virgin olive oil
1 small onion, thinly sliced
2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
3 cups lower-sodium chicken broth
1/2 cup unsweetened apple cider
Salt and freshly ground black pepper
Directions
Heat oil in a large heavy-bottomed saucepan over medium heat. Add onion and cook until softened and lightly browned, about five minutes. Add squash, cover and cook 10 minutes more, stirring occasionally. Add broth and simmer until softened, 15 to 20 minutes.
Using a slotted spoon, transfer solid ingredients to a blender with apple cider and puree until smooth. Add 1 1/2 cups of the cooking liquid and puree until smooth. Stir back into the pan. Serve hot. Makes six (1 1/2 cup) servings.
Suggestions
Unsweetened apple cider adds body and a natural hint of sweetness to this thick and flavorful soup, and creamy winter squash delivers ample amounts of beta-carotene, B vitamins and fiber. This recipe is very easy but it does take slightly longer to cook, which allows the flavors to meld perfectly. Look for packaged cut squash to help you save prep time.
Nutrition at a Glance: Per serving: 160 calories, 5g fat, 1g saturated fat, 6g protein, 28g carbohydrate, 4g dietary fiber, 135mg sodium