Saturday, November 22, 2014


I’m a big soup person. And especially in the fall and winter, thick savory soups really hit the spot. This creamy autumn squash soup combines all the flavors of the season: butternut squash, pumpkin, apple, cinnamon, and nutmeg. And at 150 calories per serving, you won’t pack on the winter pounds either.

Autumn Squash Soup
Yield: 6 servings
Calories per serving: 150 calories

·      1 large butternut squash, peeled, seeded, and chopped (or 20 ounces of packaged, cubed butternut squash)
·      1 tablespoon olive oil
·      1/2 teaspoon nutmeg
·      1 (15 ounce) can of pumpkin puree
·      2 cups vegetable broth
·      1 cup apple cider
·      1 cup fat free half and half
·      2 tablespoons honey
·      1 teaspoon cinnamon
·      1 and 1/2 teaspoon salt
·      1/4 teaspoon black pepper

1.     Heat oven to 450 degrees Fahrenheit.
2.     Toss chopped butternut squash with olive oil and nutmeg.
3.     Put cubed butternut squash in baking pan and roast for 25 minutes and then let cool for 5 minutes.
4.     Using a potato masher or potato ricer, mash butternut squash until it becomes like a puree.
5.     In a large saucepan, mix the pureed butternut squash with pumpkin, vegetable broth, apple cider, and fat free half and half.
6.     Heat the large saucepan over medium heat to a gentle boil. Add the honey, cinnamon, salt, and black pepper.
7.     Simmer on low for 10 minutes. Sprinkle roasted pumpkin seeds on top if you like.

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