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Ingredients
Soup:
2 pounds butternut squash, peeled and cut into chunks (about 3 cups cubed)
4 cups reduced-sodium chicken broth
1 cup low-fat sour cream
1 tablespoon butter
1/4 teaspoon ground cayenne
1/2 teaspoon kosher salt
White pepper
1 tablespoon sugar (optional)
Chopped fresh chives for garnish
Bruschetta:
2 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons butter
3 apples, peeled, cored and diced into quarter-inch cubes
2 tablespoons sugar
1 teaspoon cinnamon
1 baguette, sliced on the bias, into 3/4-inch slices
1 garlic clove, halved
1/4 teaspoon finely ground sea salt
Coarsely ground black pepper
1 tablespoon honey
Instructions
2 pounds butternut squash, peeled and cut into chunks (about 3 cups cubed)
4 cups reduced-sodium chicken broth
1 cup low-fat sour cream
1 tablespoon butter
1/4 teaspoon ground cayenne
1/2 teaspoon kosher salt
White pepper
1 tablespoon sugar (optional)
Chopped fresh chives for garnish
Bruschetta:
2 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons butter
3 apples, peeled, cored and diced into quarter-inch cubes
2 tablespoons sugar
1 teaspoon cinnamon
1 baguette, sliced on the bias, into 3/4-inch slices
1 garlic clove, halved
1/4 teaspoon finely ground sea salt
Coarsely ground black pepper
1 tablespoon honey
Soup:
1. Combine squash and broth in a large saucepan; bring to boil over high heat. Reduce heat to medium, cover and simmer until squash is tender, about 20 minutes. Uncover and cool.
2. Purée squash in blender or food processor.
3. Return purée to saucepan and place over medium-low heat. Stir in sour cream, butter and cayenne. Add salt and white pepper. If squash lacks sweetness, add sugar.
4. Cook soup just until thoroughly heated but not boiling. Ladle into bowls and garnish with chives and Carmelized Apple Bruschetta, if desired. Serves 6.
Bruschetta:
1. Warm a large sauté pan over low heat. Add butter and olive oil. Add apples; cook until tender, about 6 minutes.
2. Add sugar and cinnamon; cook, stirring frequently 8 minutes.
3. Preheat broiler.
4. Place bread in oven on sheet pan and broil until golden brown, about 2 minutes per side. Rub each slice of toasted bread with cut-side of garlic and brush with a little olive oil. Sprinkle with salt and pepper.
5. Carefully drizzle a small amount of honey over the bread.
6. Place a spoonful of apple mixture on top of each slice. Serves 12.
Recipe by Jon Ashton
Nutritional Information
1. Combine squash and broth in a large saucepan; bring to boil over high heat. Reduce heat to medium, cover and simmer until squash is tender, about 20 minutes. Uncover and cool.
2. Purée squash in blender or food processor.
3. Return purée to saucepan and place over medium-low heat. Stir in sour cream, butter and cayenne. Add salt and white pepper. If squash lacks sweetness, add sugar.
4. Cook soup just until thoroughly heated but not boiling. Ladle into bowls and garnish with chives and Carmelized Apple Bruschetta, if desired. Serves 6.
Bruschetta:
1. Warm a large sauté pan over low heat. Add butter and olive oil. Add apples; cook until tender, about 6 minutes.
2. Add sugar and cinnamon; cook, stirring frequently 8 minutes.
3. Preheat broiler.
4. Place bread in oven on sheet pan and broil until golden brown, about 2 minutes per side. Rub each slice of toasted bread with cut-side of garlic and brush with a little olive oil. Sprinkle with salt and pepper.
5. Carefully drizzle a small amount of honey over the bread.
6. Place a spoonful of apple mixture on top of each slice. Serves 12.
Recipe by Jon Ashton
Per serving (soup): 130 calories, 8g fat, 25mg chol., 5g prot., 12g carbs., 1g fiber, 610mg sodium.
Per serving (bruschetta): 180 calories, 5g fat, 5mg chol., 5g prot., 31g carbs., 2g fiber, 300mg sodium.
Per serving (bruschetta): 180 calories, 5g fat, 5mg chol., 5g prot., 31g carbs., 2g fiber, 300mg sodium.
