Apples and butternut squash team up to make this soup rich and velvety even though there isn’t a bit of cream in it! This was also taken from Parent’s Magazine!
1 Tbsp Olive Oil
1/2 Cup chopped carrot
1/2 Cup chopped celery
1/3 Cup of chopped onion
1 1/2 lbs. of butternut squash, seeded and cut into 1 in. cubes (about 3 1/2 Cups)
2 medium apples, cored and cut into 1/2 in pcs.
4 Cups of low sodium chicken broth
Ground Pepper to taste
Whole Grain Croutons
How to make it:
In a big pot, heat oil on medium. Add carrots, celery and onions. Cook stirring occasionally for 8 to 10 min or until tender and starting to brown. Add squash, apples and broth. Bring to a boil. Reduce heat.
Simmer, uncovered, for about 20 min or until squash is tender. Cool slightly.
Puree soup, in two batches if needed, in a blender or food processor. Add pepper and croutons.
Makes 6 cups. Nutritional info is based on 1 1/2 cups.
6 g Protein
4 g Fat
35 g Carbs
6 g Fiber
88 mg Calcium
1 mg Iron
531 mg Sodium