Butternut Squash Soup with Apple Bruschetta

Butternut Squash Soup
Mark Boughton/styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/26315_butternut_soup_c.jpg?w=100
  • Yield: 6 (for the soup) and 12 (for the bruschetta) servings
  • Prep: 10 mins
  • Cook: 25 mins

Ingredients

Soup:
2pounds butternut squash, peeled and cut into chunks (about 3 cups cubed)
4cups reduced-sodium chicken broth
1cup low-fat sour cream
1tablespoon butter
1/4teaspoon ground cayenne
1/2teaspoon kosher salt
White pepper
1tablespoon sugar (optional)
Chopped fresh chives for garnish
Bruschetta (optional):
2tablespoons extra-virgin olive oil, plus more for brushing
2tablespoons butter
3 apples, peeled, cored and diced into 1/4-inch cubes
2tablespoons sugar
1teaspoon cinnamon
1 baguette, sliced on the bias into 3/4-inch slices
1 garlic clove, cut into halves
1/4teaspoon finely ground sea salt
Freshly ground black pepper
1tablespoon honey

Instructions

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.

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 ion a baking sheet 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.

Recipe by Chef Jon Ashton.

Nutritional Info *per serving

  • Calories 190
  • Fat 9g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg
  • Sodium 250mg
  • Potassium 760mg
  • Carbohydrate 23g
  • Fiber 3g
  • Sugars 4g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 330%
  • Vitamin C 50%
  • Calcium 15%
  • Iron 8%
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