3 1/2 cups cubed butternut squash
2 cups peeled and chopped Fuji apples
1/2 cup chopped carrots
1 small onion, chopped
1/2 Tablespoon chopped garlic
1/4 teaspoon salt, or more to taste
1/4 teaspoon black pepper, or more to taste
2 cups fat free chicken broth, divided
1 cup unsweetened almond milk (original Almond Breeze)
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
Directions
Preheat oven to 400 degrees
Line a baking sheet with foil and mist with non-stick spray. Evenly place squash, apples, carrots, and onion on a sheet and top with garlic, salt, and pepper. Bake in the oven until soft, 25 to 30 minutes.
Once veggies and apples have cooled slightly, transfer to a blender. Add 1 cup broth and puree until smooth.
Pour pureed mixture into large non-stick pot on the stove. Add remaaining 1 cup of chicken broth, almond milk, cinnamon and ginger. Mix well and bring to a boil.
Reduce heat, stir & let simmer for 10 minutes.
If you would like, season with additional salt and/or black pepper.
Makes 4 Servings (1 1/2 cups each), 115 calories each serving
Enjoy!
Hungry Girl 300 under 300 page 400
