Ratings & Reviews
This recipe is...
rich in veggies
lower in fat
1. Heat the olive oil in a saucepan over low heat. Add the carrots, celery and onions, season lightly with salt and pepper, and cook until the vegetables begin to soften, about 10 minutes.
2. Add the squash, bay leaf, thyme and stock and bring to a boil quickly over high heat. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes. Remove and discard the bay leaf and thyme sprig (if you are using fresh thyme) and puree in a blender. Adjust the salt and pepper to taste.
3. Meanwhile, heat the remaining olive oil in a small pan over medium heat. Add the sliced onion, apple and thyme, season with salt and pepper and cook until the onion turns translucent, about 5 minutes. Turn the heat to high to brown the mixture slightly. If using fresh thyme, remove and discard the sprig.
4. Serve the soup in warmed bowls with a heaping spoonful of the apple mixture.
Serving Size: about 1 1/2 cups
Number of Servings: 6
|Fat||5 g||Fiber||6 g|
|Protein||4 g||Saturated Fat||1 g|
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