Vegetable Cooking Spray
1 tablespoon reduced-calorie margarine
1 cup chopped onion
1 clove garlic, minced
1 tablespoon all-purpose flour
1 (10 1/2 ounce) can low-sodium chicken broth
3 cups peeled, seeded, and cubed butternut squash
1 1/3 cups peeled, cored, and coarsely chopped cooking apple
1/4 teaspoon dried whole thyme
1/8 teaspoon salt
1/2 cup 1% low-fat milk
Toasted squash seeds (optional)
Fresh thyme sprigs (optional)
Nonfat sour cream alternative (optional)
Coat a Dutch oven with cooking spray; add margarine. Place over a medium heat until margarine melts. Add onion and garlic; saute 5 minutes or until tender. Add flour, stirring until smooth. Stir in chicken broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until squash is tender. Let cool.
Position knife blade in food processor bowl, add squash mixture. Process 1 minute or until smooth, scraping sides of processor bowl once.
Return mixture to pan; add milk. Cook over medium heat until thoroughly heated, stirring occasionally. Ladle soup into individual bowls. If desired, garnish with squash seeds, thyme sprigs, and sour cream.
Yield 4 (1 cup) servings
Light & Delicious 1994 Recipe