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Recipe For 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
- In a soaked 3-quart clay pot or a Dutch oven, combine squash, onion, apple and 1 cup of the broth.
- Cover pot and place it in a cold oven.
- 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.
- Cover and cook 30 minutes longer.
- Meanwhile, with a small knife, cut an X in the rounded side of each chestnut, being sure to pierce the papery inner covering.
- In a large pot of boiling water, cook the chestnuts until soft, about 20 minutes.
- Cool chestnuts just enough to be able to handle them.
- Peel and break each one into 3 or 4 pieces.
- Remove thyme and bay leaf from soup.
- In a blender, puree soup.
- Stir in orange juice; adjust seasonings if necessary.
- Garnish with chestnuts.
- Makes 6 servings.
- Preparation time: About 30 minutes.
- Cooking time: About 1 hour and 20 minutes.
- 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.
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