Posted on: January 28, 2016
Craving a creamy soup without all the fat? Shake off the winter blues with this delicious recipe for skinny squash soup.
1 Tbsp. olive oil
1 onion, diced
6 c. diced butternut squash or pumpkin, or a combination (½-inch dice)
1 golden delicious or other sweet apple, peeled, cored and diced
2 tsp. curry powder
1 tsp. ground cinnamon
3 c. low-sodium chicken or vegetable broth
1 c. apple juice
½ c. heavy whipping cream
¼ c. packed brown sugar
¼ c. (shelled) pumpkin seeds, toasted
In a large saucepan or small stockpot over medium heat, warm oil. Add onion and cook, stirring occasionally, 3 minutes.
Add squash and cook, stirring occasionally, until lightly browned, about 6 minutes.
Stir in apple, curry powder and cinnamon, and cook, stirring occasionally, until crisp-tender, about 4 minutes.
Add broth and apple juice, scraping up any browned bits in saucepan, and bring to a boil over high heat. Reduce to a simmer and cook until squash and apple are very soft, 6 to 8 minutes.
Remove from heat and carefully purée using a blender, an immersion blender or a food processor.
Stir in cream, brown sugar and salt to taste. Garnish with pumpkin seeds.
Makes 8 (1-cup) servings.
Nutrition information per serving:190 calories; 8 g total fat; 5.1 g protein; 28.4 g carbohydrates; 10.3 mg cholesterol; 220 mg sodium; 3.3 g dietary fiber.
Filed under: 2016