Autumn Butternut Squash Soup
Adding the sweetness of the season’s apples makes this creamy, nutritious soup a satisfying start to a healthful low-calorie meal. Make it your own by adding leftover cooked diced chicken, a handful of cooked brown rice, or top with roasted sunflower or pumpkin seeds. This serves two, but can be doubled for extras for the freezer or lunch.
½ T. olive oil
½ small sweet onion, diced
1 pound of peeled and seeded butternut squash, cut into 1-inch pieces (save time by buying pre-cut at the store when available)
1 ½ cups organic chicken broth
¼ cup unsweetened apple cider
In a saucepan, cook onion in oil over medium heat for about five minutes until lightly browned. Add squash, cover and cook for an additional ten minutes, stirring occasionally. Add broth and cook about twenty minutes until the squash is soft.
Drain, saving the liquid. Put the squash and onion mixture in a blender with the apple cider (or use a convenient hand blender stick) and puree until it is smooth. Blend in ½ cup of the saved cooking liquid and reheat.