A nice Winter soup low in calories and filling for lunch or as a first course!
Serves: 12
Ingredients
| 2 tbsp unsalted butter 1 medium yellow onion, chopped 1 butternut squash, about 3 lbs., peeled, seeded & cut into 1" cubes 6 cups low-sodium chicken broth 4 medium Granny Smith apples, peeled, cored & chopped 1/4 tsp freshly ground nutmeg 4 pinches of Spanish saffron threads, about 1 tsp (optional) or 1 tsp sweet curry (optional) 2 cups fat-free half & half Salt & freshly ground pepper, to taste |
Directions
In a large soup pot, over medium heat, melt butter and saute' onion, stirring occasionally, until tender, 4 to 6 minutes.Add the squash and broth, bring to a boil and reduce heat to medium-low. Simmer, stirring occasionally, until the squash is tender when pierced with a fork.
Add chopped apples, saffron or curry (if desired) and nutmeg. Simmer until the apples are tender, stirring occasionally.
Using a food processor or blender, puree the soup in batches until smooth.
Be extremely careful not to overfill the processor/blender container which could cause severe burns.
Return the soup to the pot and stir in half and half. Season, to taste with salt and pepper.
Nutritional Info.
Per Serving
Calories: 135.2
Total Fat: 3.1 g
Total Carbs: 25.8 g
Dietary Fiber: 1.5 g
Protein: 3.9 g
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