Butternut Squash Soup with Caramelized Onions and Apples

By Shaylie

On those chilly days or evenings or most memorably,
during the holiday season, this is a delicious low-fat warmer-upper. This is a hearty and rich-tasting soup; you'll be surprised that even though the soup is silky smooth, no cream was used. Caramelized onions and apples add a sweet smoky flavor that warms the heart and tummy.

Ingredients

• 1 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1 teaspoon olive oil
• 2 butternut squash, peeled and seeded
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh oregano
• 1/2 gallon vegetable stock, or chicken stock
• 1 onion, julienned
• 1 Granny Smith apple, peeled and cored
• Salt and pepper to taste
• 1 teaspoon chopped fresh dill
• 1 tablespoon curry powder
• 1 tablespoon brown sugar
• 2 tablespoons nonfat yogurt
• 6 sprigs fresh dill leaves

Details

Servings 8

Preparation

Step 1

1. In a soup pot, saute the onion, celery, and carrot in the oil over medium heat until the onion is golden, about 5-6 minutes. Add the squash, garlic, and oregano and cook 6-7 minutes, stirring. Add the stock and simmer 15-18 minutes or until the veggies are soft.

2. While the soup is cooking, place a sauté pan over a
medium-high burner with 1/2 teaspoon of olive oil and sauté the julienned onions. Cut the apple into a large dice and when the onions are golden, approximately 5 minutes, add the apple and toss, sautéing 2-3 minutes.
Add the curry and cook 1 minute. Remove from the heat, add the dill and set aside to garnish the finished soup.

3. Place all of the cooked veggies and liquid from the pot in a blender or good processor and blend until smooth. Return to the soup pot and add apple and onions. Simmer for 2 minutes. Season to taste and adjust consistency. Serve hot or on warm days, chilled. Garnish with a dollop of yogurt and a sprig of fresh dill. Enjoy!