This soup recipe was found in the book: Cook This Not That. It was advertised over the Panera Bread creamy tomato soup with croutons. According to the authors, David Zinczenko and Matt Goulding, if you eat the squash soup instead you save 220 cal, 20 g of fat, and 250 mg sodium. I get bonus points since I omitted the bacon! It was delicious. I especially liked the addition of the green apple!
Recipe: 1 large butternut squash or 2 packages pre-chopped butternut squash (I did the latter) Olive Oil Pinch of nutmeg salt and black pepper to taste 2 strips of bacon 1 small onion, diced 1 Tbsp minced or grated fresh ginger 1 green apple, peeled, cored, and chopped 4 cups low-sodium chicken broth chopped chives and light sour cream (garnish)
Instructions: 1. Prepare the butternut squash (oven at 375 and place halves on baking sheet for 35-40min) 2. Heat a large pot over medium heat. Add the bacon and cook until crispy, 5 to 7 min. Transfer to a plate and reserve. Add the onion and ginger to the hot pot and cook until the onion is translucent (but not browned), about 3 min. Add the apple and cook until soft, another 3min. 3. When the squash is cool enough to handle, scoop out the flesh and add it to a blender or large food processor. Add the contents of the pot and pour in enough broth to cover. You might need to work in batches (I did 2). Process until very smooth and return to the pot. Stir in the remaining broth and bring to a simmer. Season with salt pepper and a touch more nutmeg. Garnish with chives, bacon, and sour cream.
***Changes: I omitted bacon. I pinched a small amount of salt, pepper, and olive oil onto the chopped butternut squash and roasted it at 400 degrees for 40min (give or take). Cool squash. I also sprinkled nutmeg and cinnamon onto the soup in the bowl. This soup is great for the freezer too.