Robin's Roasted Squash & Apple Soup

By dette

This is a surprising fantastic tasting soup that is low in calories and sweet in taste. It's almost a dessert in itself with the sweetness and the tartness of the apples. Can be eaten cold.

Ingredients

• Ingredients
• 1 good sized butternut squash (equals about 3 cups)
• 4 granny smith apples
• 1 medium onion
• 1 tbsp Becel
• 6 c low sodium chicken broth
• 1/4 tsp each of nutmeg, curry and cinnamon
• 150 ml of 5% cream

Details

Servings 12
Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

Directions
Set oven to 400 degrees and prepare squash by cutting in half width-wise. Scoop out seeds with spoon and set cut-side down on a cookie sheet with some water on the pan. This will take about 30 to cook.
In the meantime, add butter to 5 quart pot and saute chopped onion until transparent. Add the spices to onion to get the most flavor. Next add chicken broth and cut and cored apples. (I leave the peel on the apple for extra fiber as the hand blender will puree the skin anyways.) Boil apples until tender and check on readiness of squash. When squash is cooked, scoop out orange inside and add to soup pot. Blend all ingredients together with hand blender.
Finally add the 5% cream and some pepper.

Serving Size: Makes 12- one cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user ROBINALICE1.

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 81.1
Total Fat: 1.9 g
Cholesterol: 4.2 mg
Sodium: 339.4 mg
Total Carbs: 15.6 g
Dietary Fiber: 3.5 g
Protein: 2.4 g