This combination of sweet and tart flavors is incredible. To save time, shop for squash that has been peeled and cubed.
1. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Cook the onion, garlic and ginger for 8 minutes, stirring frequently, until softened and beginning to brown.
2. Add the stock, squash, apple, apple juice concentrate and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the squash is tender.
3. Transfer to a food processor or blender and purée until smooth, working in batches if necessary.
4. Ladle into individual bowls and garnish with a dollop of sour cream and a sprinkle of parsley.
2 tsp vegetable oil
2 cups chopped onion
2 tsp chopped fresh garlic
2 tsp chopped fresh ginger
3 1/2 cups vegetable or chicken stock
2 lb butternut squash, peeled and cubed (approximately 6 1/2 cups)
1 medium green apple, peeled and diced
1/3 cup apple juice concentrate
1/4 tsp freshly ground black pepper
3 Tbsp low-fat sour cream
3 Tbsp chopped fresh parsley
Nutritional Analysis per Serving
Protein 3.2 g
Fat 1.9 g
Saturated Fat 0.4 g
Carbohydrates 22 g
Cholesterol 2 mg
Sodium 155 mg
Fiber 3.7 g
Prep Time: 15 minutes
Cook Time: 23 minutes
Make Ahead: Prepare up to 2 days in advance and refrigerate. Reheat gently over low heat, adding more stock if too thick. Garnish just before serving.