Acorn Squash and Granny Smith Apple Soup

Ingredients

• 1 acorn squash (about 1 1/2 pounds)
• 2 teaspoons canola oil
• 1 medium onion, finely chopped
• 1 large granny smith apple, peeled, cored, and chopped into 1/2-inch pieces
• 2 teaspoons curry powder
• 2 cups fat-free low-sodium chicken broth or vegetable broth

Directions

1. 1

   Pierce acorn squash with a fork, and place on a paper towel in the microwave for 8-10 minutes. Pierce with tip of knife to see if it’s tender. Carefully remove from microwave.

2. 2

   Allow to cool, then halve the acorn squash lengthwise.

3. 3

   Scoop out seeds and fibers.

4. 4

   Meanwhile, heat oil in a medium pot or Dutch oven. Sauté onions and apples for 5 minutes, until softened. Sprinkle curry powder and stir well.

5. 5

   Scoop the flesh of the acorn squash from the skin and add to pot. Discard skin.

6. 6

   Pour in chicken or vegetable broth. Bring to a boil, then cover and simmer for 15 minutes.

7. 7

   Using a hand blender or a regular blender, puree the soup until smooth. Serves 4

8. 8

   Per Serving: Calories 145, Calories from Fat 2.8g (sat 0.2g), Cholesterol 0mg, Sodium 37mg, Fiber 4.3g, Protein 2.6g.