Apple-Butternut Squash Soup

[PeRfEcTAnGeL]

1 tablespoon extra virgin olive oil
1 small onion thinly sliced
2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
(you may find winter squash frozen at supermarkets if out of season)
3 cups lower sodium chicken broth
1/2 cup unsweetened apple cider
salt and pepper

Heat oil in a large heavy-bottomed saucepan over medium heat. Add onion and cook until softened and lightly browned, about 5 minutes. Add squash, cover and cook 10 minutes more, stirring occasionally. Add broth and simmer until softened, 15- 20 minutes. Using a slotted spoon, transfer solid ingredients to a blender with apple cider and puree until smooth. Add 1 1/3 cups of the cooking liquid and puree until smooth. Stir back into the pan. Serve Hot

Makes 6 (1 1/2 cup) servings
160 calories
5 g. fat
1 g. saturated fat
6 g. protein
28 g. carbohydrates
4 g. dietary fiber
135 mg sodium