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Butternut Squash Apple Soup

TOTAL TIME: Prep: 25 min. Cook: 50 min. YIELD: 6 servings.
Brighten blustery gray days with steaming bowlfuls of butternut squash apple soup that's the color of California sunshine. It's velvety, rich and slightly sweet! This low-fat recipe's a keeper. —Jane Shapton, Irvine, California

Ingredients

  • 1 small onion, chopped
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 6 cups cubed peeled butternut squash
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
  • 1 large apple, peeled and chopped
  • 1/2 cup water
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 cup half-and-half cream

Directions

  • 1. In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly.
  • 2. In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).

Nutrition Facts

1 cup: 172 calories, 4g fat (3g saturated fat), 15mg cholesterol, 613mg sodium, 33g carbohydrate (11g sugars, 9g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

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