Butternut Squash and Apple Soup

 

Ingredients

• 1 1/2 teaspoonsunsalted butter
• 1 1/4 cupschopped Vidalia or other sweet onion (about 1/2 large onion)
• 1 large garlic clove, smashed and peeled
• 1 1/3 cupscubed peeled Braeburn apple
• 1 1/4 poundscubed peeled butternut squash
• 1/4 teaspoondried rubbed sage
• 1/2 teaspoonkosher salt, plus pinch
• 1/4 teaspoonfreshly ground black pepper
• 1/8 teaspoonground nutmeg
• 2 cupsfat-free, less sodium chicken broth
• 1/2 cupfat-free evaporated milk
• 1/4 cupcrème fraîche, for garnish

 

Preparation

1. Melt butter in large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic and apple; cook, stirring constantly, 1 minute. Add squash and next 4 ingredients; stir 30 seconds or until well-combined. Add broth, and bring to a simmer. Reduce heat to medium-low; simmer 20 minutes or until squash and vegetables are tender.
2. Place half of squash mixture in blender with 1/4 cup evaporated milk. Remove center of blender lid (to let steam escape); secure lid. Place clean towel over opening to avoid splatters; blend until smooth. Pour into bowl. Repeat with remaining squash and evaporated milk.
3. Spoon 1/2 cup soup into small bowl or mini pumpkin. Swirl in 3/4 teaspoon crème fraîche, if desired. Serve immediately.
Prep: 15 minutes; Cook: 20 minutes.

Yield: Makes 8 servings (serving size: 1/2 cup soup)

Nutritional Information

Calories per serving:	103
Fat per serving:	4g
Saturated fat per serving:	2g
Monounsaturated fat per serving:	1g
Polyunsaturated fat per serving:	0.0g
Protein per serving:	4g
Carbohydrates per serving:	15g
Fiber per serving:	3g
Cholesterol per serving:	9mg
Iron per serving:	1mg
Sodium per serving:	115mg
Calcium per serving:	84mg