Recipe by Anna Gill
1 tablespoon minced shallots
1 clove garlic, pressed or minced
3 cups cubed, seeded and peeled butternut squash (about 1 pound)
½ cup fat free chicken broth
¾ cup apple cider
¼ cup lite or fat free sour cream
½ unpeeled red Braeburn apple, finely diced
Fresh cracked black pepper
1. Combine the shallots and garlic in a saucepan and cook over low heat until translucent, adding a little water if necessary to prevent scorching.
2. Add squash and chicken stock. Cook until soft, about 20 minutes. Pour into a blender and puree. Be careful of the hot liquid
3. Add cider and sour cream. Continue to blend until well-mixed.
4. Divide the soup into four bowls and garnish each with 1 teaspoon of diced apple and a pinch of black pepper.
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