Apple Squash Soup

By Tonya_Speed

NUTRITION per serving: 160 Calories; 6g Fat; 7g Protein; 23g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 428mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat. Points: 3

Ingredients

• 4 cups acorn squash (from one large squash)
• 1 1/2 tablespoons unsalted butter
• 1 cup thinly sliced yellow onion
• 2 cups peeled, cored and sliced apples (preferably Golden Delicious)
• 3 cups low sodium chicken broth
• 1 bay leaf
• 1/2 teaspoon sea salt
• 1/2 cup half and half
• Freshly ground black pepper, to taste
• 1/4 cup roasted, peeled and chopped chestnuts (optional)

Preparation

Step 1

Preheat oven to 350 degrees. Place acorn squash on a baking sheet, poke a few holes in the top with a fork and bake for 60 to 75 minutes. Let the squash cool, and then cut open, scoop out and discard seeds. Scoop the soft squash into a small bowl and set aside. Melt the butter in a large saucepan over medium heat; add onion and apple slices and cook, stirring occasionally, until softened. Stir in cooked squash, chicken broth, bay leaf and sea salt. Bring to a boil then reduce heat and simmer for about 30 minutes, stirring occasionally. Remove bay leaf and transfer soup to a blender (or you can use an immersion blender); puree until smooth. Return soup to the saucepan, stir in half and half, season with pepper and ladle into serving bowls; top with roasted, chopped chestnuts if desired.

GLUTEN FREE: Make sure chicken broth is gluten free.