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Ingredients
- 2 1/2 lb butternut squash
- 3 x sweet apples - (abt 1 1/4 lbs total) (such as Golden brown Delicious)
- 3 c. fat-skimmed chicken broth
- 1/2 c. dry white wine
- 1/4 tsp grnd cinnamon
- 1/4 tsp grnd nutmeg
- 1/4 tsp grnd ginger
- 1/8 tsp warm chili flakes Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. chopped fresh chives
Directions
- Rinse squash; cut in half lengthwise and scoop out seeds. Place halves cut-side down in a 12- by 17-inch baking pan. Peel, halve, and core apples; add in to pan, along with 1/4 c. water.
- Bake in a 400 degrees regular or possibly convection oven till squash and apples are tender when pierced, about 45 min. When cold sufficient to handle, scoop flesh of squash from peels; throw away peels.
- In a blender or possibly food processor, in batches if necessary, whirl squash, apples, and broth till smooth. Pour puree into a 3- to 4-qt pan. Add in wine, cinnamon, nutmeg, ginger, and chili flakes. Bring to a simmer over medium-high heat; reduce heat and simmer, stirring occasionally, to blend flavors, about 15 min. Add in salt and pepper to taste.
- Ladle soup into wide bowls and garnish with chives.
- This recipe yields 2 qts; 4 servings.
- Comments: After one of her favorite restaurants refused to divulge the recipe for its velvety butternut squash and apple soup, Camembert Tennis came pretty close with her own version.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 4 servings | |
| Calories 198 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.52g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 1014mg | 29% |
| Total Carbs 46.16g | 12% |
| Dietary Fiber 8.0g | 27% |
| Sugars 18.38g | 12% |
| Protein 2.84g | 5% |
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