Nutrition Information (per serving)
1 med shallot, minced
1 sm clove garlic, minced
1 tsp extra-virgin olive oil
3 cups peeled, seeded and cubed butternut squash (about 1 lb)
2 cups chicken stock
¾ cup apple cider
¼ cup nonfat sour cream
⅔ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
- In a medium saucepan over low heat, sauté shallots and garlic in olive oil. Be careful not to burn.
- Add squash, chicken stock and apple cider and cook until squash is soft enough to blend. Pour into blender container and blend until smooth.
- Add sour cream, salt and pepper and continue to process until well mixed.
- Divide among 4 bowls.