CINNAMON APPLE SQUASH SOUP
MAKES 8 SERVINGS.
1/8 tsp each cinnamon, nutmeg and black pepper
1 tsp salt
5 cups low sodium chicken broth
1 onion, coarsely chopped
3 tbs vegetable oil
1/2 cup lowfat sour cream
1 cup apple cider
1 apple, peeled, cored, coarsely chopped
4 cloves garlic, peeled, crushed
3 pound butternut squash, seeded, peeled, cut into 8 wedges
HEAT oven to 350 degrees. In roasting pan, mix squash and 2 tbs oil. Arrange squash curved side up, place garlic in curved part of squash. Roast 1 hour or until tender. Turn halfway through cooking. In pot, heat remaining oil. Add onion, saute until softened. Add squash, garlic, apple, broth, cider, salt, pepper and nutmeg. Bring to a boil. Cover reduce heat. Simmer until apple and squash are very soft. Puree soup in food processor or blender. Rewarm. Garnish with sour cream and cinnamon, then SERVE...with crackers or bread if desired.
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