Low Fat Apple And Squash Soup Food

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.

SQUASH AND APPLE SOUP

Steps:

• In large pot, over medium-high heat, cook onion in olive oil until soft, about 3 minutes, stirring several times. Add squash, apples, thyme and red pepper. Cook, stirring frequently, until squash begins to turn golden around edges, about 5 minutes. Add broth and bring to boil. Reduce heat to low, cover and simmer for 1 hour, stirring several times. Turn off heat, uncover and allow soup to cool about 15 minutes. Transfer about 1/3 of soup to blender and process until pureed. Repeat with remaining soup in two more batches. Return pureed mixture to pot and stir in half and half. Return to simmer. Season to taste with salt and pepper. Serve hot, garnished with whipped cream and a few green onion slices.;

APPLE SQUASH SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion and sage; cook and stir 2-4 minutes or until tender. Add broth, apples and water; bring to a boil. Reduce heat; simmer, covered, 12 minutes., Add squash, ginger and salt; return to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend. Remove from heat; cool slightly., Process in batches in a blender until smooth; return to pan. Add milk; heat through, stirring occasionally (do not allow to boil). Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

CURRIED SQUASH-APPLE SOUP

Steps:

• Heat oil in large saucepan over medium-high heat.
• Add onion, cook 5 minutes until soft.
• Add squash and remaining ingredients, cover and simmer 30 minutes or until squash is tender.
• Place ½ of squash mixture in a blender, and process until smooth.
• Pour pureed soup into a large bowl; repeat process with remaining squash 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.