maple–butternut squash soup

INGREDIENT

• 8 cups cubed peeled seeded butternut squash (about 3 lb)
• 1 large apple, peeled, chopped
• 1 large onion, cut into
• 1-inch pieces
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 carton (32 oz) chicken broth (4 cups)
• 1⁄2 cup half-and-half or milk
• 1⁄2 cup real maple syrup
• 3⁄4 cup plain yogurt or sour cream
• 2 tablespoons chopped fresh chives

 

 

METHOD

1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.

 

2 Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).

 

3 Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.

 

4 If needed, increase heat setting to High; cover and cook about 15 minutes longer or until hot. Top each serving with yogurt; sprinkle with chives.

 

time-saver

Sometimes in the fall, if you’re there at the right time, you can find butternut squash already peeled and cut up at your local supermarket. If you’re cutting it yourself, a good swivel-headed vegetable peeler is the tool of choice to make quick work of peeling the squash.

 

1 SERVING:

Calories 190; Total Fat 3g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 660mg; Total Carbohydrate 34g (Dietary Fiber 2g); Protein 5g EXCHANGES: 1⁄2 Starch, 11⁄2 Other Carbohydrate, 1 Vegetable, 1⁄2 Fat CARBOHYDRATE CHOICES: 2