Roasted Butternut Squash Soup
Pour into heavy saucepan and heat; adding remaining broth to adjust texture. Season with salt and pepper. Garnish with a tablespoon of toasted pumpkin seeds – called pepitas. Toast the pepitas in a little butter in a nonstick skillet with a sprinkle of salt and pinch of garam masala.
Makes 2 quarts
Per 2/3 cup serving:
Calories 155,
fat 2 g,
carbs 9 g,
At our first Before & After gathering at the Downtown Disney Hilton in Orlando, we held our special dinner at Wolfgang Puck’s Grand Café. One of our chef-created, bariatric friendly, first courses was this amazing soup. We happily slurped it up and I was thrilled to be able to snag the recipe. It’s so simple, and truly delicious! – Susan Maria
One 4-pound butternut squash – halved, seeded, peeled, and cut into large chunks
2 Golden Delicious apples, peeled and cut in half, core removed
1 large Vidalia or sweet onion, peeled and cut in half
2 tablespoons olive oil
1 teaspoon garam masala spice blend – you can order this special blend from Penzeys.com or instead substitute Curry Powder (as long as you buy a fresh container!)
Kosher salt and freshly ground black pepper
4 cups chicken broth – Swanson Healthy Request Organic is very good
Preheat oven to 350 degrees. Arrange squash, apples, and onion in a large roasting pan. Drizzle with the olive oil, sprinkle with the garam masala, and season with salt and pepper. Roast until very soft, 45 to 60 minutes. Allow roasted vegetables to cool 10 to 15 minutes before proceeding. Puree the vegetables (plus any good stuff in the roasting pan) in a blender or food processor, adding enough chicken broth to blend smoothly. This soup is best when silky and creamy.One 4-pound butternut squash – halved, seeded, peeled, and cut into large chunks
2 Golden Delicious apples, peeled and cut in half, core removed
1 large Vidalia or sweet onion, peeled and cut in half
2 tablespoons olive oil
1 teaspoon garam masala spice blend – you can order this special blend from Penzeys.com or instead substitute Curry Powder (as long as you buy a fresh container!)
Kosher salt and freshly ground black pepper
4 cups chicken broth – Swanson Healthy Request Organic is very good
Pour into heavy saucepan and heat; adding remaining broth to adjust texture. Season with salt and pepper. Garnish with a tablespoon of toasted pumpkin seeds – called pepitas. Toast the pepitas in a little butter in a nonstick skillet with a sprinkle of salt and pinch of garam masala.
Makes 2 quarts
Per 2/3 cup serving:
Calories 155,
fat 2 g,
carbs 9 g,
protein 3 g
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