This week's Share A Spoon theme is SOUP! Lil Duck and I worked together to try out a new one this week; Harvest Soup. Not having ever worked with Butternut Squash, I have a new love! That stuff is YUMMERIFIC!! The soup was a sweet treat as well. Lil Duck liked it and as a healthy alternative to the traditional Butternut Squash soup (no heavy cream) it wasn't too bad either.
What You Need:
1 Tbs olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 12 lbs butternut squash, seeded, and cut into 1 inch cubes
2 medium apples, cored and cut into 1/2 inch pieces (I used Gala)
4 cups low sodium chicken broth
Ground black pepper to taste
What To Do:
1. In a big pot, heat oil on medium. Add carrots, celery and onion. Stir occasionally for 10 minutes or until tender and starting to brown. Add squash, apples and chicken broth. Bring to boil then reduce heat and simmer uncovered for about 20 minutes or until squash is tender.
2. Let cool slightly
3. Puree soup in blender or food processor. I had to do it in two batches because who seriously has an industrial sized food processor? Add pepper and croutons and serve!
Nutritional Info per 1.5 cups: 185 calories; 6g protein, 4g fat, 35g carbs, 6g fiber, 88mg calcium, 531mg sodium