Butternut Soup With Pears and Apples |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 7 |
|
From Cooking Light. Per 1 cup serving: 117 calories, 2.2 g fat, 1.2 g protein, 25.5 g carb, 2.3 g fiber, 4 mg cholesterol. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1 cup chopped onion |
3/4 cup chopped celery |
4 cups cubed peeled butternut squash |
1 3/4 cups water |
1 cup chopped peeled braeburn apple |
1 cup chopped peeled anjou pear |
1/2 cup apple juice |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 (14 1/2 ounce) can vegetable broth |
1 bay leaf |
3 tablespoons maple syrup |
Directions:
1. Melt the butter in a large soup pot over medium-high heat.
2. Add in onion and celery; stir/saute for 4 minutes or until tender.
3. Add in squash and the next 8 ingredients; bring to a boil.
4. Partially cover, lower heat, and simmer 30 minutes or until tender.
5. Throw out bay leaf.
6. Transfer half of squash mixture to the container of a blender or food processor; process until smooth.
7. Pour puree into a bowl; repeat procedure with the remaining squash mixture.
8. Return all puree mixture to soup pot; stir in syrup.
9. Cook over medium heat for about 5 minutes or until well heated.
10. **Could use stick blender in soup pot instead of pureeing in blender.
|
|