Butternut Squash and Apple Soup

Jeb and I went to Judie's Restaurant in Amherst last night. Jeb had a Butternut Squash soup, and it was delicious! We loved the light texture and the layers of flavor, and decided to create our own version. We created our own base, and then added some lean ground turkey breast for some protein and some celery and carrots for some crunch!

Butternut Squash and Apple Soup

(serves 10)

2 TBS Olive Oil or Butter

1 medium onion, chopped

Ground nutmeg

3 cups butternut squash, peeled and cut into 1-inch cubes

8 cups 99% fat-free chicken broth

2 Apples, peeled, cored and diced

1 cup Apple Cider

1.25ish lbs. lean ground turkey breast

2 cups chopped celery

2 cups chopped carrots

Heat olive oil or butter in pan. Saute' onion in oil and nutmeg until soft and transparent.

Add squash, apples, cider, and broth. Bring to a boil and simmer uncovered until squash and apples are tender.

While base is simmering, cook turkey breast in a separate pan until no longer pink. Add celery and carrots at the same time as turkey to help them soften. When turkey is nearly cooked, add additional 1 cup of broth (if desired) and cook until veggies are tender.

When squash and apples are tender, puree' the mixture either with an immersion blender or in a food processor. Add turkey and veggies.

Simmer for 5 minutes and season to taste.

Nutrition info:

Calories: 155

Fat: 3.4g

Carbohydrates: 18.6g

Fiber: 4.2g

Protein: 15g