Apple-Butternut Squash Soup

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 2 lbs. butternut squash peeled, seeded, and cut into 1-inch pieces
• 3 cups low-sodium chicken broth
• 1/2 cup unsweetened apple cider
• salt
• freshly ground black pepper

Makes 6 (1/1 2 cup) Servings

1. Heat the oil in a large heavy-bottomed saucepan over medium heat. Add onion and garlic 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, 15-20 minutes.
2. Using a slotted spoon, transfer solid ingredients to a blender with apple cider and puree until smooth. Add 1 1/ 3 cups of the cooking liquid and puree until smooth. Stir back into the pan. Serve hot.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is the perfect soup for fall. Apples and butternut squash are in season and what better way to celebrate fall with this soup. The apple cider adds a touch of sweetness to the squash which is filled with nutrients such as beta-carotene, fiber and B-vitamins. This soup is very easy to make but it does take a little longer than other quick and easy soups but the flavors blend well in the end. I added garlic to this soup because garlic always makes everything better. I also add a pinch of nutmeg to this soup because nutmeg goes very well with apples and butternut squash and adds a touch of aroma. If you can't find any fresh butternut squash, use packed cut butternut squash at your local grocer's freezer and it will work just as fine.