Nutrition Information (per serving)
calories
70
protein
1 g
sodium
166 mg
carbohydrates
15 g
fat
Trace
fiber
1 g
cholesterol
0 mg
Servings
8 (¾ cup ea.)
Ingredients
1 med butternut squash, cut in half and seeded
½ cup diced onions
2 Tbsp diced carrots
2 Tbsp diced celery
1 tsp extra-virgin olive oil
Pinch ground cloves
Pinch ground nutmeg
Pinch cinnamon
Pinch ground ginger
1 tsp curry powder
1 whole bay leaf
2 Tbsp white wine
5 cups vegetable stock
¼ cup apple juice
2 Tbsp honey
1 tsp fresh lemon juice
½ tsp Worcestershire sauce
¼ tsp freshly ground black pepper
½ tsp sea salt
1 Tbsp cornstarch (optional)
Instructions
- Preheat oven to 350F. Fill a shallow baking pan with ½ inch water. Place squash halves skin-side up in pan and bake for 1 hour. When cool, scoop out pulp and measure 1 to 1¼ cups.
- In a large saucepan, sauté onions, carrots, and celery in olive oil until onions are translucent. Add dry spices and squash. Add white wine and simmer for 5 minutes over medium heat.
- Add vegetable stock, apple juice, honey, lemon juice and Worcestershire sauce. Simmer 30 minutes. Season with salt and pepper. Cool, remove bay leaf and puree in a blender until smooth. If soup is not thick enough, mix cornstarch with an equal amount of water, return to saucepan and simmer for 2 more minutes, or until soup is thickened.
