Roasted Butternut Squash Soup

Low Fat Butternut Squash Soup with Chestnut Croutons

Low Fat Butternut Squash Soup With Chestnut Croutons

Ingredients

• 1 small butternut squash, peeled, halved and seeded , cut into 1 inch pieces
• 1 medium onion, chopped
• 1 large cortland or rome beauty apple, peeled, cored and diced
• 4 cups chicken broth, divided
• 2 springs fresh thyme
• 1 bay leaf
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 pound chestnuts
• 1/3 cup orange juice

Method

1. In a soaked 3-quart clay pot or a Dutch oven, combine squash, onion, apple and 1 cup of the broth.
2. Cover pot and place it in a cold oven.
3. Set oven to 450°F; cook until the mixture is soft, about 30 minutes Add the remaining 3 cups broth, the thyme, bay leaf and salt and pepper.
4. Cover and cook 30 minutes longer.
5. Meanwhile, with a small knife, cut an X in the rounded side of each chestnut, being sure to pierce the papery inner covering.
6. In a large pot of boiling water, cook the chestnuts until soft, about 20 minutes.
7. Cool chestnuts just enough to be able to handle them.
8. Peel and break each one into 3 or 4 pieces.
9. Remove thyme and bay leaf from soup.
10. In a blender, puree soup.
11. Stir in orange juice; adjust seasonings if necessary.
12. Garnish with chestnuts.
13. Makes 6 servings.
14. Preparation time: About 30 minutes.
15. Cooking time: About 1 hour and 20 minutes.
16. Per serving: About 164 cal, 8 g pro, 28 g car, 3 g fat, 15% cal from fat, 2 mg cholesterol, 1044 mg sod, 4 g fiber.