Roasted Butternut Squash Soup with Apples & Carrots

A sinfully delicious, very low fat bowl of creamy silky goodness.  Roasted butternut squash is  pureed with carrots and a granny smith apple to mellow out the richness of the squash.  This comforting soup tastes delicious with a crusty slice of bread for dipping.
 

Ingredients:

·         1 medium butternut squash

·         2 tablespoons olive oil,

·         1 small onion, diced

·         2 small carrots, peeled and diced

·         1 granny smith apple, peeled and diced

·         1 teaspoon garlic, crushed

·         1 teaspoon ginger, grated

·         4 cups low sodium chicken broth

·         salt & pepper to taste

·         1/3 cup half and half cream (I used 1% milk)

 

Directions:

·         Preheat oven to 375°. 

·         Line a baking sheet with parchment paper.

·         Place the squash pieces cut-side up on the baking sheet. Brush 1/2 of the olive oil (1 tablespoon) on the inside and outside of the squash. 

·         Turn squash over, cut side down, and bake about 45 minutes or until tender.

·         Cool the baked squash enough to handle. 

·         Meanwhile while the squash bakes heat olive oil in a large pot.

·         Add onions, carrots and apple and sauté, until soft.

·         Add garlic and ginger.

·         Add the chicken broth and simmer on low heat for 20 minutes.

·         When the squash is cool, scoop the flesh into the pot with the chicken broth.

·         Simmer all together for an additional 10 minutes, breaking up large pieces of squash.

·         Add salt and pepper to taste.

·         Remove from heat and add 1/3 cup half and half cream.

·         Puree soup in a food blender, or food processor until creamy smooth.

Keep warm until service, or cool then reheat before serving.  Soup thickens when cool, so when reheating you may have to add some additional chicken broth.

Serve with toasted pumpkin or sunflower seeds.

I also like to serve this soup with Parmesan Crisp Baguettes