Roasted Apple and Acorn Squash Soup
Warm up with this deliciously simple soup on a cold day.
Serves 6.
2 apples, unpeeled, cored, cut in half
1 medium acorn squash, cut in half
2 tbsp (30 ml) olive oil
1 medium onion, chopped
1 clove garlic
4 cups (1 L) chicken broth
Salt and pepper to taste
Parsley, optional
Preheat oven to 400° F (200° C). Place apples and squash upside down in a shallow pan with 1/4 inch of water. Bake for 35 minutes. Remove apples and set aside. Flip squash over. Drizzle with 1 tbsp olive oil and a sprinkle of salt. Broil for 5 minutes. Remove from heat and set aside.
In saucepan, heat remaining olive oil. Add onions and sautee for 5 minutes. Add garlic and sautee for 1 minute. Add chicken stock, apple and peeled squash. Bring to a boil. Simmer for 5 minutes. Remove from heat. Puree in blender to desired consistency. Season to taste with salt and pepper. Serve topped with freshly chopped parsley.
Per serving: 132 Calories , Carbohydrate 17 g (47%), Protein 4.3 g (13%), Fat 5.8 g (40%). Suitable for diabetic diets.
# Servings of Fruits & Vegetables per 1 serving of recipe = 1.5