Average Rating: 5TOTAL TIME: Prep: 35 min. Cook: 40 min.
YIELD: 12 servings (3 quarts).Ingredients
- 1 medium butternut squash (3-1/2 to 4 pounds), peeled, seeded and cubed
- 2 medium carrots, chopped
- 1 large onion, chopped
- 2 celery ribs, chopped
- 3 tablespoons butter
- 2 medium tart apples, peeled and cubed
- 3 garlic cloves, minced
- 3 cans (14-1/2 ounces each) chicken broth
- 1 cup unsweetened apple cider or juice
- 1 chipotle pepper in adobo sauce, seeded and chopped
- 1/2 teaspoon salt
- 1/2 cup sour cream
Instructions
- 1. In a Dutch oven, saute the squash, carrots, onion and celery in butter for 5 minutes. Add apples and garlic; cook 3 minutes longer. Stir in the broth, apple cider, chipotle pepper and salt. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes.
- 2. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Stir in sour cream (do not boil).
Nutrition Facts
1 cup: 136 calories, 5g fat (3g saturated fat), 16mg cholesterol, 594mg sodium, 22g carbohydrate (9g sugars, 5g fiber), 2g protein.
Diabetic Exchanges: 1-1/2 starch, 1 fat.
