I'm one of those people who gets annoyed when others walk around in January in New England and complain, "It's so cold!"
However, it really was cold this morning. A pitiful 6 degrees when I ventured out in the cold dark to drive to bootcamp, so everyone gets a pass from me today.
I have had the ingredients for Butternut-Apple Soup on hand for 5 days and never had the time to make it. Today seemed like a good day because not only did I have the time, but we're also experiencing prime soup weather.
I got the recipe out of the excellent cookbook Appetite for Reduction, which I've been perusing because I am now a vegetarian. I wanted a new food challenge for the new year. I'm sick of eating the same-old, same-old and in theory this will get me to try new recipes, something at which I am traditionally pretty darn lazy.
I thought perhaps the transition may be hard because I love meat, yet I realized that I hardly eat meat anymore, thanks to Points Plus. More fruit & veg = more food for me? All righty.
Aside from chopping (see Notes below), prep was relatively quick and easy. The soup came out thick, creamy and spicy (again, Notes).
I calculated 5 Points Plus for 6, 1.5-cup servings. However, if you don't subscribe to WW's "Fruit And Veg By Themselves Are 0 Points But If You Put Them In A Recipe They Suddenly Count" Rule, the Points total would be much lower. Observe in whatever fashion you are comfortable.
1t olive oil
1 medium onion, diced small
1T minced fresh ginger
3 cloves garlic, minced
1/2 red pepper flakes
2t dried rosemary
3 lbs butternut squash, peeled, seeded and cut into 3/4-inch chunks
1lb red apples, peeled, cored and cut into 3/4-inch slices
2C apple cider
2C vegetable broth
1T freshly squeezed lime juice
Preheat a 4-quart pot over medium heat. Add onions to the oil for 5-7 minutes, until translucent.
Add ginger, garlic, red pepper flakes, rosemary and salt and saute for a minute more.
Add the squash, apples, apple cider and broth.
Cover and bring to a boil. When boiling, lower the heat and simmer briskly for 20 minutes or until squash is tender.
Puree the soup in a blender or food processor. Add lime juice and season to taste.
NI per serving
Calories: 200; Total fat: 1.5g; Total carbs: 41g; Fiber: 7g; Protein: 3g.