Gingered Butternut Squash and Apple Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Wine Lover's Healthy Weight-Loss Plan Recommended Wine Pairing: Riesling or Gezurtraminer Try garnishing with baked apples sprinkled with cinnamon, then topped with a dollop of yogurt. Make it pretty : ) Add some half-and-half if you prefer a creamier variety. Ingredients:
1 tablespoon canola oil |
1 medium onion, chopped |
2 1/2 lbs butternut squash, peeled, seeded, and cubed |
2 small gala apples, peeled, cored, and chopped |
1 tablespoon grated ginger |
5 cups low sodium chicken broth |
1 cup apple juice or 1 cup apple cider |
1/2 teaspoon ground ginger |
1/2 teaspoon nutmeg |
sea salt |
fresh ground black pepper |
plain yogurt, as garnish |
Directions:
1. Heat oil in large nonstick soup pot over medium heat. Saute the onion until soft, about 3 minutes.
2. Stir in squash, apples, and ginger. Cook for 2 minutes. Add broth, apple juice, ginger, and nutmeg. Bring to boil, cover, and simmer about 20 minutes or until squash is tender. Season to taste with salt and pepper.
3. Working in batches, puree in blender.
4. Serve with spoonful of yogurt as garnish.
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