Butternut-Apple Soup (4 Pts) Recipe
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Ingredients : Butternut-Apple Soup (4 Pts) Recipe
2 tbsp vegetable oil
1 small onion, chopped
2 medium butternut squash, peeled, seeded, and -cut into 3/4" chunks (about 1 3/4
12 oz apples, Golden Delicious, peeled, cored, and -cut into 3/4" chunks
14 1/2 oz vegetable broth
1 tbsp thyme leaves, fresh
OR
1/4 tsp thyme, dried
1 1/2 cup water
1 tsp salt
1/8 tsp coarsely ground black pepper
1 cup half and half or light cream
1. In 4 quart saucepan, heat oil over medium heat. Add onion and cook,
stirring occasionally, until tender, about 10 minutes. Stir in squash,
apples, broth, water, thyme, salt and pepper. Heat to boiling over high
heat. Reduce heat to low; cover and simmer,stirring frequently, until
squash is very tender, 20 to 25 minutes.
2. Spoon one-third of squash mixture into blender, cover, with center
part of blender cover removed to let steam escape, and puree until smooth.
Pour mixture into bowl. Repeat with remaining squash mixture.
3. In the same saucepan, coko squash mixture and half and half, over
medium heat, stirring occasionally, until heated through.
Yield: about 9 cups or 8 first course servings
Per serving: 211.7 cals, 4.2g protein; 34.6g carb; 8.1g total fat (3.3g
sat fat); 12mg chol; 627mg sodium; 4.6g fiber
MC Formatted by Mary [mnmpoms@ponyexpress.net]
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Per Serving (excluding unknown items): 261 Calories; 5g Fat (14.4%
calories from fat); 6g Protein; 56g Carbohydrate; 8g Dietary Fiber; 1mg
Cholesterol; 625mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Vegetable; 1
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:35
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