Apple-Butternut Squash Soup


Source: This delicious recipe is from the book The South Beach Diet Quick & Easy Cookbook by Arthur Agatston, MD Unsweetened apple cider adds body and a natural hint of sweetness to this thick and flavorful soup, and creamy winter squash delivers ample amounts of beta-carotene, B vitamins, and fiber. This recipe is very easy but it does take slightly longer to cook, which allows the flavors to meld perfectly. Look for packaged cut squash to help you save prep time. Apple-Butternut Squash Soup 1 tablespoon extra-virgin olive oil 1 small onion, thinly sliced 2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces 3 cups lower-sodium chicken broth 1/2 cup unsweetened apple cider Salt and freshly ground black pepper


Heat Oil In A Large Heavy-bottomed Saucepan Over Medium Heat. Add Onion And Cook Until Softened And Lightly Browned, About 5 Minutes. Add Squash, Cover, And Cook 10 Minutes More, Stirring Occasionally. Add Broth And Simmer Until Softened,

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