We're harvesting a lot of squash from our garden, so on the menu is Butternut Squash-Apple soup. (yes, I know it's hot outside. But it's still yummy and not too heavy)
My favorite accompaniments are crusty warm bread and a baby spinach salad with apples, craisins, blue cheese and walnuts.
Butternut Squash-Apple soup
6 tablespoons chopped onion
4 tablespoons butter
3 pounds butternut squash, halved and seeded
2 Granny Smith apples, peeled, cored and cubed
3 cups low sodium, low fat chicken broth
1 tablespoon grated fresh ginger
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
6 ounces low fat cream cheese, cubed
1. Preheat oven to 375 degrees F. Lightly grease a baking dish, place the squash cut side down. Pierce squash in several places with sharp knife. Bake for approximately 45 minutes or until flesh is tender.
2. Scoop out the cooked squash when cool enough to handle. Discard peel.
3. In a large saucepan, saute onions in butter until tender. Add apple cubes, chicken broth, ginger, black pepper and cayenne pepper. Cook until apples are tender.
4. Add in squash and cream cheese cubes. Use hand held blender (or food processor) to puree the soup. Heat soup again right before serving- do not boil.