Squash Apple Soup

Name: Squash Apple Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 7 servings.
Ingredients: 3 celery ribs, chopped; 1 large apple, peeled and chopped; 1 small onion, chopped; 1 tablespoon olive oil; 1 tablespoon butter; 1 garlic clove, minced; 1/2 teaspoon poultry seasoning; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 cans (14-1/2 ounces each) chicken broth, divided; 2 packages (12 ounces each) frozen cooked winter squash, thawed; Salad croutons and grated Parmesan cheese, optional

TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD: 7 servings.

Here is a great first course! Rich, creamy squash soup with a hint of apple is truly special and worthy of being on your holiday menu. —Holly Wilhelm, Sioux Falls, South Dakota

Ingredients

3 celery ribs, chopped
1 large apple, peeled and chopped
1 small onion, chopped
1 tablespoon olive oil
1 tablespoon butter
1 garlic clove, minced
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth, divided
2 packages (12 ounces each) frozen cooked winter squash, thawed
Salad croutons and grated Parmesan cheese, optional

Directions

1. In a large saucepan, saute the celery, apple and onion in oil and butter until tender. Stir in the garlic, poultry seasoning, salt and pepper; cook 1 minute longer.
2. In a blender, combine 1 cup broth and the vegetable mixture; cover and process until smooth. Return to the pan; add squash and remaining broth. Heat through. Serve with croutons and cheese if desired.

Nutrition Facts

1 cup: 97 calories, 4g fat (1g saturated fat), 7mg cholesterol, 620mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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