 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
vegetable cooking spray |
1 tablespoon reduced-calorie margarine |
1 cup chopped onion |
1 clove garlic, minced |
1 tablespoon all-purpose flour |
1 (10 1/2-ounce) can low-sodium chicken broth |
3 cups peeled, seeded, and cubed butternut squash |
1 1/3 cups peeled, cored, and coarsely chopped cooking apple |
1/4 teaspoon dried whole thyme |
1/8 teaspoon salt |
1/2 cup 1% low-fat milk |
toasted squash seeds (optional) |
fresh thyme sprigs (optional) |
nonfat sour cream alternative (optional) |
Directions:
1. Coat a Dutch oven with cooking spray; add margarine. Place over medium heat until margarine melts. Add onion and garlic; saute 5 minutes or until tender. Add flour, stirring until smooth. Stir in chicken broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until squash is tender. Let cool.
2. Position knife blade in food processor bowl; add squash mixture. Process 1 minute or until smooth, scraping sides of processor bowl once.
3. Return mixture to pan; add milk. Cook over medium heat until thoroughly heated, stirring occasionally. Ladle soup into individual bowls. If desired, garnish with squash seeds, thyme sprigs, and sour cream.
|
|