South Beach Diet Apple Butternut Squash Soup -

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South Beach Diet Apple Butternut Squash Soup

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By Arthur Agatston, MD

Posted July 23rd, 2007

This article is reprinted with permission from The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less (The South Beach Diet), by Arthur Agatston, (2005, Rodale Books)

The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less (The South Beach Diet)

Servings:	6
Author Notes:	Prep Time: 10 minutes Cook Time: 35 minutes 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.
Ingredients:	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 stock 1/2 cup unsweetened apple cider salt and freshly ground black pepper
Instructions:	Makes 6 (1 1/2-cup) Servings 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 stock and simmer until softened, 15 to 20 minutes. Using a slotted spoon, transfer solid ingredients to a blender with apple cider and purée until smooth. Add 1 1/3 cups of the cooking liquid and purée until smooth. Stir back into the pan. Serve hot. Per serving: 160 calories, 5 g fat, 1 g saturated fat, 6 g protein, 28 g carbohydrate, 4 g dietary fiber, 135 mg sodium.