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Butternut Squash and Apple Soup
Oct. 13th, 2012 04:31 pmThis is not at all low-carb, so I have to eat it in moderation, but it's soooo good. The granny smith apple adds just a hint of tartness that I love.
One large butternut squash, seeds and pulp removed -- the one I bought was pretty big... it weighed about four pounds and yielded 3.5 pounds of cooked squash once the skin was removed
1 quart chicken stock (Eli speculates that it would be better with vegetable stock)
1 granny smith apple
1/4 cup butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 tablespoons brown sugar
2 tablespoons maple syrup
1 teaspoon salt
1 cup water
1 cup heavy cream
Slice the squash in half, remove seeds and pulp. (I use a grapefruit knife for this, makes it a lot easier!) Spray or brush the cut sides of the two halves of the squash with canola oil (I use Pam). Place cut side down in a rimmed baking pan. Bake at 400 degrees for about 40 minutes, or until completely soft. Remove from oven and allow to cool. Once cooled, remove the skin and as much of the long strings as you can. Cut into large chunks.
While the squash is cooling, peel and core granny smith apple. Cut into small pieces. Melt butter in a large soup pot. Add apple and cook while stirring for about 10 minutes, or until soft. Add spices and cook for about another minute. Add water, salt and squash. Add maple syrup and brown sugar. Cook on medium-low for about 30 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pan and burns.
Puree soup in a blender until smooth (or if you have an immersion blender, that should work fine too). Rinse out soup pot and add pureed soup back into it. Add water if needed to thin out the soup. Add cream and stir thoroughly. Adjust seasonings to taste. Serve with a dollop of sour cream on top, if desired.
This makes about 14 cups of soup. Here is the nutritional breakdown per cup (as per the recipe calculator at www.myfitnesspal.com):
130 calories/18 grams carbs/6 grams fat/1 gram protein/0 grams fiber
If I were making this just for myself I would have used alternative sweeteners like stevia, instead of maple syrup and brown sugar, which would reduce the carb count by about 4 grams per serving.
KEEWERD
One large butternut squash, seeds and pulp removed -- the one I bought was pretty big... it weighed about four pounds and yielded 3.5 pounds of cooked squash once the skin was removed
1 quart chicken stock (Eli speculates that it would be better with vegetable stock)
1 granny smith apple
1/4 cup butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 tablespoons brown sugar
2 tablespoons maple syrup
1 teaspoon salt
1 cup water
1 cup heavy cream
Slice the squash in half, remove seeds and pulp. (I use a grapefruit knife for this, makes it a lot easier!) Spray or brush the cut sides of the two halves of the squash with canola oil (I use Pam). Place cut side down in a rimmed baking pan. Bake at 400 degrees for about 40 minutes, or until completely soft. Remove from oven and allow to cool. Once cooled, remove the skin and as much of the long strings as you can. Cut into large chunks.
While the squash is cooling, peel and core granny smith apple. Cut into small pieces. Melt butter in a large soup pot. Add apple and cook while stirring for about 10 minutes, or until soft. Add spices and cook for about another minute. Add water, salt and squash. Add maple syrup and brown sugar. Cook on medium-low for about 30 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pan and burns.
Puree soup in a blender until smooth (or if you have an immersion blender, that should work fine too). Rinse out soup pot and add pureed soup back into it. Add water if needed to thin out the soup. Add cream and stir thoroughly. Adjust seasonings to taste. Serve with a dollop of sour cream on top, if desired.
This makes about 14 cups of soup. Here is the nutritional breakdown per cup (as per the recipe calculator at www.myfitnesspal.com):
130 calories/18 grams carbs/6 grams fat/1 gram protein/0 grams fiber
If I were making this just for myself I would have used alternative sweeteners like stevia, instead of maple syrup and brown sugar, which would reduce the carb count by about 4 grams per serving.
KEEWERD
