Low Fat Apple And Squash Soup Recipes

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APPLE BUTTERNUT SOUP



Apple Butternut Soup image

Brighten blustery gray days with steaming bowlfuls of soup that's the color of California sunshine. Jane Shapton really wowed our taste panel with her velvety, rich, and slightly sweet creation! This low-fat recipe's a keeper.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 10

1 small onion, chopped
1 tablespoon butter
1 garlic clove, minced
6 cups cubed peeled butternut squash
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 large apple, peeled and chopped
1/2 cup water
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1/2 cup half-and-half cream

Steps:

  • In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).

Nutrition Facts : Calories 172 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 613mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 9g fiber), Protein 4g protein. Diabetic Exchanges

LOW FAT APPLE AND SQUASH SOUP



Low Fat Apple and Squash Soup image

I have made this recipe several times with good results. It is from Bonnie Stern's "Simply HeartSmart Cooking".

Provided by Heather in Barrie

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
2 leeks, trimmed and sliced
1 apple, peeled, cored and diced
1 potato, peeled and diced
2 lbs butternut squash, peeled and diced
4 cups chicken stock
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon pepper
salt
1/2 cup grated light cheddar cheese

Steps:

  • Heat oil in large saucepan. Add leeks and cook gently until tender and fragrant.
  • Add apple, squash and potato. Combine well. Add stock and seasonings. Bring to a boil. Reduce heat, cover and simmer gently for 30 minutes or until squash is very tender.
  • Puree soup. If too thick, add more stock or water. Taste and adjust seasoning if necessary. Sprinkle each serving with grated cheese.

Nutrition Facts : Calories 216.1, Fat 4.5, SaturatedFat 1.3, Cholesterol 7.1, Sodium 310.6, Carbohydrate 37.3, Fiber 5, Sugar 9.8, Protein 9.5

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