ROASTED BUTTERNUT SQUASH SOUP W/ APPLES & GARAM MASALA
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8 cups 1-inch-cubed, peeled butternut squash (about 2 medium)
3 Tbs olive oil
2 Tbs maple syrup
1 tsp kosher salt
1¼ tsp garam masala
1/8 tsp freshly ground black pepper
¼ cup finely chopped shallots
4 cups chopped, peeled Braeburn apple (about 1 pound)
¼ cup sweet white wine
3 cups water
14 ounce can fat-free, less-sodium chicken broth (or vegetable broth)
2 Tbs 2% milk
1. Preheat oven to 400°F.
2. Combine squash, 2 T. oil, syrup, salt, garam masala, and pepper in large bowl. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Bake for 45 minutes or until soft.
3. Heat remaining 1 T. oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes or until tender. Stir in apple; sauté 2 minutes or until tender. Stir in wine; cook 1 minute. Stir in squash, water, and broth. Bring to a simmer; cook 3 minutes. Place half of soup in a blender; process until smooth. Strain mixture through a sieve into a bowl; discard solids. Repeat procedure with remaining half of soup. Stir in milk.
Servings: 8
Serving Size: 1 cup
Nutritional Information
Per Serving
Calories 166
Calories from Fat 50
Total Fat 5.66g
Saturated Fat .86g
Cholesterol .31mg
Sodium 260g
Potassium 624mg
Carbohydrates 28g
Dietary Fiber 3.5g
Sugar 12g
Net Carbs 24.5g
Protein 2.8g
WW POINTS: 4.5
Recipe Source: Cooking Light
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