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Roasted Butternut Squash and Apple Soup
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Low fat: 
Low cal:
Low cal:
Roasting fruits and vegetables caramelizes their natural sugars, adding deeper flavors to this easy-to-prepare soup. You want the vegetables to roast until they are very soft, with bits of browning. The curry adds very subtle flavor. For more of a pronounced curry taste, increase the amount, or if you are not a fan, you can leave it out.
Hands on time: 20 minutes Total time: 1 hour Serves: 6
Ingredients:
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1 small butternut squash, peeled, seeded and cut into 1-inch chunks (about 4 to 5 cups)
1/2 pound carrots, peeled and cut into 1-inch chunks
1 onion, cut into 1-inch chunks
1 tablespoon vegetable oil
Salt and freshly ground black pepper
2 large Granny Smith apples, peeled, cored and cut into 2-inch chunks
1 teaspoon curry powder, or to taste
3 cups reduced-sodium chicken or vegetable broth, divided
1 to 2 cups apple cider or juice
Instructions:
Preheat oven to 400 degrees. On a foil-lined baking sheet, combine squash, carrots and onion. Drizzle with oil and stir well to combine. Sprinkle generously with salt and pepper. Roast for 15 to 20 minutes, remove, add apples and stir well to combine. Roast for 15 minutes. Remove and add curry powder and stir well to combine. Roast for 5 to 10 minutes or until vegetables are very soft.
Transfer mixture to a blender, add 2 cups broth and puree. Transfer to a stockpot, add remaining broth and bring to a boil. Reduce heat and stir in apple juice to taste and to desired consistency. Season with salt and pepper.
Transfer mixture to a blender, add 2 cups broth and puree. Transfer to a stockpot, add remaining broth and bring to a boil. Reduce heat and stir in apple juice to taste and to desired consistency. Season with salt and pepper.
Nutrition:
Per serving: 150 calories (percent of calories from fat, 14), 7 grams protein, 27 grams carbohydrates, 4 grams fiber, 3 grams fat (trace saturated), no cholesterol, 277 milligrams sodium.
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