I can hardly believe that I managed to stay loyal to the 21 Day Fix throughout the blizzard. I usually am stuffing my face during a snow storm, as if I am going to the electric chair at midnight. I cooked a great recipe that I wanted to share. I used something new in my kitchen called Tap’n Apple. www.tapnapple.com
I used this to try to recreate Panera’s autumn squash soup. Their version has over 20 grams of fat per serving. I love cream based soups but right now I cannot afford to have them. As I watched the snow fall I had to keep reminding myself that very shortly I will be in a bathing suit in Turks and Caicos. In fear of someone harpooning me, I have to stay on track. Here is the recipe below:
- 1 already cubed container of butternut squash
- 1 large container of Pacific low sodium chicken broth
- 1/2 large onion
- 2 tbsp. Tap n’Apple spread
- 1 tbsp. of unsalted butter
- 1 /2 tsp.each of ground ginger, nutmeg, cinnamon and allspice (you can use more or less of what spices you like)
- 1 tsp. of salt and pepper
First, finely chop an onion and saute it in butter. Add the butternut squash once the onion is glossy and saute together for about 5 minutes more. Next, add the apple spread to the squash and add the chicken broth and the spices you like. It should just about cover the squash. If there is too much liquid the soup will be too thin. Cook about 30 minutes until the squash breaks apart easily with a fork. When it starts to cool off a bit, take an immersion blender and puree soup until all of the squash is blended. (You could do small batches in a regular blender also) At the very end I added Land O’Lakes fat-free half and half. If you aren’t dieting you should definitely use a bit of cream or real half and half.
* Note: I love curry and if I had curry powder that would be good too.