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Butternut Squash Soup
Ingredients
| * | 2 tbls. butter |
| * | 1 medium onion, diced |
| * | 3 lbs. Butternut squash, peeled, seeded and cut into 2 inch cubes. |
| * | 4 cups low-fat chicken broth |
| * | 2 cups apple cider |
| * | 1/3 cup maple syrup |
| * | salt and pepper, to taste |
| * | nutmeg and cinnamon, to taste |
| * | 1/2 cup light cream |
| * | 1 herb-flavored baguette (store bought) |
| * | 4 tbls. extra virgin olive oil |
| * | chives for garnish, chopped. |
Instructions
| 1 | Melt butter in large saucepan over medium heat. Add onion and saute for 3 minutes. Add squash and saute 5 more minutes. |
| 2 | Add chicken broth, cider and maple syrup and cook uncovered, over medium-high heat, for 45 minutes, stirring occasionally. |
| 3 | Working in batches, transfer to blender or food processor and puree. Return puree to saucepan and add salt, pepper, nutmeg and cinnamon. (Can be made up to one day ahead). |
| 4 | When ready to serve, add cream and heat through. |
| 5 | Meanwhile, slice six 1/2 inch slices of herb-flavored baguette. Brush each slice with olive oil. Place on baking sheet and toast in oven at 350 degrees for 5 - 8 minutes until browned. |
| 6 | Ladle soup into wide-mouth bowls. Top each with crouton and sprinkle top with chives. |