Roasted Butternut Squash and Apple Soup
Note: Roasting the butternut squash gives this soup a deeper, slightly sweet flavor. Most winter squash will work well in this soup, so have fun experimenting with other types, such as acorn, buttercup and delicata. Freshly grated nutmeg has a much more vibrant smell and taste than packaged ground nutmeg. Try buying the nutmeg whole and grating it on a microplane. From Meredith Deeds.
• 1 (2 1/2 lb.) butternut squash, peeled, seeded and cut into 1-in. cubes (about 6 c.)
• 2 tbsp. olive oil, divided
• 1 large onion, chopped
• 1 Granny Smith apple, peeled and diced
• 4 c. low-sodium chicken stock or broth
• 1 bay leaf
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• Pinch of ground nutmeg
• 1/4 c. heavy whipping cream
• 8 tbsp. sour cream
• Chopped fresh chives
Preheat oven to 425 degrees. Place squash on a large baking sheet. Toss with 1 tablespoon oil. Roast until tender and lightly browned, about 30 minutes.
In a large pot, heat remaining 1 tablespoon oil over medium heat. Add onion and sauté until starting to brown, about 10 minutes. Add squash, apple, stock, bay leaf, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer until apple is soft and flavors are blended, about 30 minutes. Remove from heat. Remove bay leaf and discard.
Using an immersion blender, or in a food processor or blender in batches, purée soup until smooth. (When blending hot liquids, only fill blender halfway, leave top of blender slightly ajar and cover with a large dish towel.) Return to the pot and stir in the cream. Reheat over low heat.
Ladle into serving bowls and garnish with sour cream and chives.
Nutrition information per serving:
Calories 170 Fat 11 g Sodium 200 mg
Carbohydrates 17 g Saturated fat 4 g Calcium 74 mg
Protein 4 g Cholesterol 18 mg Dietary fiber 4 g
Diabetic exchanges per serving: 1 bread/starch, 2 fat.