Healthy Low Calorie Butternut Squash Soup

In many areas of the country, butternut squash is in season. I really like butternut squash. It has a silky texture and a natural sweetness that makes it perfect for soup. 

Winter squash is super easy to cook because of its thin skin that you can simply peel away using a potato peeler.  The pulp of the squash cooks up relatively quickly.  I thought I’d share my favorite Yummy and Healthy Butternut Squash Soup recipe with you. This is the perfect soup to warm you up on a cold evening, and it can easily be made ahead of time and warmed up so that it is a convenient way to have a homespun meal on the go.  This recipe also allows me to use one of my favorite fruits, the apple.  I have blogged before about how much I love apples and about how healthy apples are for you.  With this recipe, you get a mix of both delicious flavors that just oozes “fall harvest”. 

Yummy and Healthy Butternut Squash and Apple Soup
2 tablespoons light butter substitute
2 tablespoons olive oil
2 large onions, chopped finely
2 tablespoons chili powder
6 cups butternut squash, peeled and cut into chunks
6 apples, peeled and cut into chunks
2 cups apple juice
2 cups vegetable broth
pepper and salt to taste (I use Mrs. Dash)

Heat the Promise Buttery Spread, olive oil, onions, and chili powder in a stock pot on medium heat until the onions are tender (around ten minutes or so).  Add your apples, butternut squash, and veggie broth.  Bring the mixture to a boil, and cover.  Reduce heat to low and cook until the squash and apples are very soft (around thirty minutes).  Using a food processor or blender, puree the mixture, adding your pepper and salt (or Mrs. Dash).  Add the apple juice to the mixture to thin it out; inversely, you can also add a cup of yogurt to make it even creamier.  

This is delicious when topped with a dollop of low-fat sour cream.  Each one cup of soup is around 140 calories – more if you add yogurt!

Enjoy!
Juliet

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