Ingredients
- 1 medium onion
- 1 tart apple
- 2 tsp olive or canola oil
- 12 oz 2 frozen butternut squash
- 1 lemon
- 3 to 4 cups low sodium broth (chicken or vegetable)
- 1/4 tsp dried thyme (or 1 tsp fresh)
- 1/4 cup chopped parsley for garnish
Steps:
1. Chop onion; peel and chop apple. Any size pieces is okay, as you’ll be blending them later.
2. Heat oil in large saucepan; sauté onion and apple 5-7 minutes until soft.
3. Meanwhile, zest and then juice the lemon.
4. Add thawed squash, three cups broth, lemon zest and juice, and thyme to the saucepan. Bring to a boil then simmer gently 20 minutes.
5. Purée soup using a blender wand (immersion blender) or pour into blender and purée.
Add more broth if you like a thinner soup.
6. Salt and pepper to taste and serve with chopped parsley as garnish.
*You can also make this soup with fresh butternut or acorn squash. For whole squash: Cut squash in half, remove seeds, place cut side down in a shallow pan with some water, and roast in a 400°F oven for about a half hour. Scoop the flesh out of the skins and discard skins. Add to pot when recipe says to add frozen squash. For squash purchased peeled and cut: Simmer soup 10-15 minutes longer, until squash is soft.
Per serving: Calories: 105; Fat: 2 g; Saturated Fat: 0 g; Total Carbohydrate: 22 g; Total Sugars: 7 g (Added, 0 g); Dietary Fiber: 4 g; Protein: 3 g; Sodium: 54 mg; Potassium: 493 mg; Calcium: 66 mg; Vitamin D: 0 mcg; Iron: 2 mg.
(tsp=teaspoon; oz=ounce; g=grams; mg=milligrams; mcg=micrograms.)