Butternut squash, Apple and Corn soup

There are many recipes for butternut squash soup and all of them call for a final puree by blender, food processor or immersion blender. Love the soup, but dislike the baby food texture. I prefer to shred the squash and add an apple which gives the soup a wonderful mouth feel. It is thick and has a velvety texture with a wonderful sweetness from the addition of the apple and creamed corn.

I have more pictures of this soup preparation on my MFP gluten and dairy free blog: http://www.myfitnesspal.com/blog/nortx




Butternut squash, Apple and Corn soup

Ingredients:

- 2 shallots, thinly sliced
- 2 TBSP. margarine (I use a dairy free margarine)
- 1 small butternut squash (about 1 - 1 1/4 lbs), peeled and cut into chunks to fit into a food processor fitted with a shredding blade
- 1 Honey Crisp apple, cut into quarters and peeled
- 1 14 oz. can chicken broth (or homemade)
- 1 14 oz. can creamed corn
- 1/8 - 1/4 tsp. ground ginger (season to your taste)
- 1/8 - 1/4 tsp. white ground pepper (season to your taste)
- salt if desired

Preparation:

1. Cut the squash in half, then quarters and remove seeds. Peel the outer skin. I stick a metal skewer into the piece and then use my potato peeler. (see pic)
2. Cut the apple into quarters, seed and peel.
3. In a medium soup pot, place the margarine and shallots and saute until they have softened and are translucent.
4. Using a shredding disk in your food processor, shred the squash and apple and add to the pot once the shallots are ready.
5. Add the chicken broth, ginger and pepper. If your squash is large, you may need 2 cans of broth.
6. Allow to simmer gently for about 15 to 20 minutes, until the shreds have softened and the soup has thickened and adjust the seasonings.
7. Add the can of corn and stir and simmer for another 5 minutes until ready.

Enjoy!:flowerforyou:

Nutrition as prepared per serving: Makes about 6 servings

Calories - 133
Sugar - 11
Sodium - 415
Carbs - 29
Potassium - 514
Protein - 3