Low Fat Apple And Squash Soup Recipes

SQUASH AND APPLE SOUP

Steps:

• In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.
• In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.

LOW FAT APPLE AND SQUASH SOUP

Steps:

• Heat oil in large saucepan. Add leeks and cook gently until tender and fragrant.
• Add apple, squash and potato. Combine well. Add stock and seasonings. Bring to a boil. Reduce heat, cover and simmer gently for 30 minutes or until squash is very tender.
• Puree soup. If too thick, add more stock or water. Taste and adjust seasoning if necessary. Sprinkle each serving with grated cheese.

SQUASH AND APPLE SOUP

Steps:

• In a large pot (6 to 8 quarts), heat oil over medium heat. Add onion; cook, stirring frequently, until beginning to brown, 4 to 6 minutes. Stir in apples; cook, stirring occasionally, until softened, 3 to 5 minutes. Remove 1/2 cup apple mixture, and set aside for garnish.
• Stir cider, ginger, and 2 1/2 cups water into apple mixture in pot; bring to a boil. Stir in squash puree; cook until thawed, 8 to 10 minutes. Reduce heat; simmer until mixture has thickened, 15 to 20 minutes. Season with salt and pepper.
• Ladle soup into bowls. Garnish each serving with 1 tablespoon yogurt and 2 tablespoons of reserved apple mixture.

LOW FAT BUTTERNUT SQUASH SOUP

Steps:

• Cut squash into quarters and seed; place in a plastic bag and microwave on HIGH for approximately 5 minutes.
• Remove from bag, peel and chop.
• Place squash, onion, broth, and spices in saucepan and bring to a boil over medium-high heat.
• Reduce heat and simmer for 25 minutes or until squash is fully cooked.
• Remove from heat and puree with a stick blender until smooth.
• Reduce heat on stove to low and slowly stir in plain yoghurt.
• Add more spices if needed.
• Reheat and serve.

ROASTED BUTTERNUT SQUASH SOUP WITH APPLES AND BACON

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
• Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
• Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
• Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.