Source: This delicious recipe is from the
book The South Beach Diet Quick & Easy Cookbook by Arthur
Agatston, MD
Unsweetened apple cider adds body and a
natural hint of sweetness to this thick and flavorful soup, and
creamy winter squash delivers ample amounts of beta-carotene,
B vitamins, and fiber. This recipe is very easy but it does take
slightly longer to cook, which allows the flavors to meld perfectly.
Look for packaged cut squash to help you save prep time.
Apple-Butternut Squash
Soup
- 1 tablespoon extra-virgin olive oil
1 small onion, thinly sliced
2 pounds butternut squash, peeled, seeded, and cut into 1-inch
pieces
3 cups lower-sodium chicken broth
1/2 cup unsweetened apple cider
Salt and freshly ground black pepper
- Heat oil in a large heavy-bottomed saucepan
over medium heat. Add onion and cook until softened and lightly
browned, about 5 minutes. Add squash, cover, and cook 10 minutes
more, stirring occasionally. Add broth and simmer until softened,
15 to 20 minutes.
- Using a slotted spoon, transfer solid
ingredients to a blender with apple cider and purée until
smooth. Add 1 1/3 cups of the cooking liquid and purée
until smooth. Stir back into the pan. Serve hot.
Makes 6 (1 1/2-cups) servings.
Nutrition at a Glance: Per Serving: 160
calories, 5 g fat, 1 g saturated fat, 6 g protein, 28 g carbohydrate,
4 g dietary fiber, 135 mg sodium
Source: This recipe is from the book The
South Beach Diet Quick & Easy Cookbook by Arthur Agatston,
MD
Published by Rodale; October 2005;$27.95US/$37.95CAN; 1-59486-292-3
Copyright © 2005 Arthur Agatston, MD
