Harvest Soup

(picture courtesy of Google Images)

We give it a solid B+ tasty rating!

Makes 4 Servings

Nutrition-  Serving: 1.5 cups - 185 calories, 6g proein; 4g fat (1g sat. fat); 35 g carbs: 531mg sodium

Recipe:

      Ingredients-
           1 Tbs olive oil
           1/2 cup chopped carrot
           1/2 cup chopped celery
           1/3 cup chopped onion
           1 1/2 lbs. butternut squash, seeded
               and cut into 1-inch cubes
               (about 3 1/2 cups)
           2 medium apples, cored and cut into
              1/2- inch pieces
           4 cups low-sodium chicken broth
           Ground black pepper to taste
          Whole-grain croutons

Directions-
In a big pot, heat oil on medium.  Add carrots, celery, and onions.

Cook, stirring occasionally, for 8-10 minutes or until tender and starting to brown.

 Add squash, apples, and broth.

Bring to a boil. Reduce  heat.  Simmer, uncovered, for 20 minutes or until squash is tender.

 Cool slightly.  Puree soup, in two batches if needed, in a blender or food processor.  Add pepper and croutons.

Source: Parents Magazine, October 2011


NOTES:
    1.  Didn't have croutons, so I just served with whole grain bread.
    2.  I was not sure when I made the soup whether or not I could eat the skin of the squash so I cut it off before I cooked it.  I researched it afterward however and found that it is perfectly ok to leave the skin on!  YAY, that would have made cutting the squash a LOT easier!
    3.  I used granny smith apples because that's what I had, but the magazine suggested Golden Delicious, Gala, or Northern Spy because their skins are softer so they cook better.
    4.  BUY APPLE CORER!  I've been telling myself this for months, and alas I still don't have one!
    5. My baby (9 months) LOVED this soup mixed with rice cereal!