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Velvet Vegetable Soup

1 (3-4 pound) butternut squash
Cooking spray
1 large onion, cut into 8 wedges
2 large carrots, peeled and cut into chunks
1 large turnip, large dice (optional)
1 teaspoons canola oil
6 - 8 cups fat-free, chicken broth (or bullion)
1/3 cup apple juice concentrate
1 teaspoon curry powder
3/4 teaspoon salt (or more to taste)
white pepper to taste
1/8 teaspoon ground red pepper
1/2 teaspoon thyme (optional)

Preheat oven to 425°.
  1. Peel squash; cut in half and discard seeds and membranes. Cut squash into large chunks.
  2. Toss all the vegetables with a teaspoon of canola oil.
  3. Place squash, and vegetables on a jelly-roll pan or roasting pan coated with cooking spray.
  4. Bake at 425° for 45 minutes or until squash and onion are tender.
  5. Place vegetables in a Dutch oven (stock pot). Stir in broth and the remaining ingredients (bring to a boil. Reduce heat; simmer 15 minutes or until completely tender.
  6. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl or pot. Repeat procedure with remaining squash mixture.
  7. Cook over medium heat 5 minutes or until thoroughly heated.
Adjust seasonings.

Yield: 10 servings - only 1 point each
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Comments

Val H said…
This soup is so incredibly good!! I love it so much - it's my new favorite!! Thank you for the incredible recipe!!

-Valerie H.
January 16, 2008 at 4:21 PM
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