For once, I am going to cut my crap and get to the point. You know how I babble and babble before coming to the actual food recipe? Not today! Here’s a recipe that is:
-Quite different from the usual soups
-Kids-friendly? (my guess is 'yes' but you tell me)
I got the recipe from Jessica, our lovely nutritionist at work, who brought in a big pot of soup a couple months back. Jessica loves to come up with food (and non-food) ideas to help us become more active and manage weight. The soup she brought was a big hit so there was no chance on earth that I would miss it! I love how the squash and apple flavours blend to give way to a taste that’s totally different and superbly appetizing. The suprise flavour, though is the nutmeg- I was pretty amazed at how a little nutmeg can go a long way.
Butternut Squash and Apple Soup
Original recipe: Bon Appétit, October 2003 by Antoinette Muto, Los Angeles, CA
Makes 8 servings
Ingredients (this is the original recipe; see my variations at the end):
2 tablespoons butter
1 large onion, chopped
1/2 teaspoon ground nutmeg
4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
4 1/4 cups (or more) vegetable broth
1 Gala apple, peeled, cored, diced
1/2 cup apple juice
1 cup low fat coconut milk
Light sour cream
Chopped fresh chives
- Melt butter in large pot over medium-high heat.
- Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes.
- Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.
- Working in batches, puree soup in blender until smooth.
- Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer, thinning with more broth if desired.
- Ladle soup into bowls. Garnish with sour cream and chives, if you wish
- For the vegetable broth, I used a Maggi vegetable soup bouillon cube along with 4 cups water; worked superbly
- I cut back to about 2 tbsp for the coconut milk
- I skipped on both the light sour cream and the fresh chives (since I didn’t have any on hand) and there was no big difference in taste
Per Serving: Calories -116 cal; Fat 6g, Protein 1g, Fibre 2g, Sodium 79 mg
A perfect weekday recipe, if you aks me. For those of you who think food can’t be tasty and nutritious at the same time, think again!
P.S. Anyone notice how I have a lonely coriander leaf sitting as garnish on most of my food photos? N keeps making fun of it; says I should give 'the poor solitary coriander leaf' some rest!