Butternut Squash and Apple Soup

Prep: 15 minutes; Cook: 20 minutes.

Yield: Makes 8 servings (serving size: 1/2 cup soup)

Ingredients

• 1 1/2  teaspoons  unsalted butter
• 1 1/4  cups  chopped Vidalia or other sweet onion (about 1/2 large onion)
• 1  large garlic clove, smashed and peeled
• 1 1/3  cups  cubed peeled Braeburn apple
• 1 1/4  pounds  cubed peeled butternut squash
• 1/4  teaspoon  dried rubbed sage
• 1/2  teaspoon  kosher salt, plus pinch
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  ground nutmeg
• 2  cups  fat-free, less sodium chicken broth
• 1/2  cup  fat-free evaporated milk
• 1/4  cup  crème fraîche, for garnish

Preparation

1. Melt butter in large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic and apple; cook, stirring constantly, 1 minute. Add squash and next 4 ingredients; stir 30 seconds or until well-combined. Add broth, and bring to a simmer. Reduce heat to medium-low; simmer 20 minutes or until squash and vegetables are tender.

2. Place half of squash mixture in blender with 1/4 cup evaporated milk. Remove center of blender lid (to let steam escape); secure lid. Place clean towel over opening to avoid splatters; blend until smooth. Pour into bowl. Repeat with remaining squash and evaporated milk.

3. Spoon 1/2 cup soup into small bowl or mini pumpkin. Swirl in 3/4 teaspoon crème fraîche, if desired. Serve immediately.

Nutritional Information

Calories:

103

Fat:

4g (sat 2g,mono 1g,poly 0.0g)

Cholesterol:

9mg

Protein:

4g

Carbohydrate:

15g

Fiber:

3g

Iron:

1mg

Sodium:

115mg

Calcium:

84mg