Butternut Squash Soup
This hearty soup combines the earthiness of pumpkin with the sweeter notes of apple juice and a little spicy kick. Canola oil is ideal for sautéing thanks to its high heat tolerance, plus its light, neutral taste lets subtle flavors pop.
- 1 Tbsp canola oil 15 mL
- 1/4 cup chopped onion
- 1 garlic clove, chopped
- 1/2 tsp chopped chipotle chile or chipotle chili powder 2 mL
- 2 cups chicken broth 500 mL
- 1/4 cup apple juice 60 mL
- 2 pounds butternut squash, peeled, seeded and diced 1 kg
- 1/2 cup apple juice 125 mL
- 1/4 cup coarsely chopped cilantro 60 mL
- 1. In skillet, heat canola oil on medium and sauté onion. When soft, add garlic. Cook for another 1 to 2 minutes. Add chile, chicken broth and apple juice. Reduce heat. Add pumpkin and cook for about 20 minutes or until squash is cooked and soft.
- 2. Using immersion blender, blend soup until smooth. Stir in remaining apple juice. Garnish with cilantro.
1 cup (250 mL)
|Total Fat||2.5 g|
|Saturated Fat||0 g|
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