Butternut Squash and Apple Soup

Serves 7

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his soup is a great way to start off a Thanksgiving meal. It's easy to make and can, in fact, be made ahead of time and heated before serving. I recommend using a blender to help puree the soup completely because a hand blender doesn't make the soup as smooth as it should be. Cinnamon is great for controlling blood sugar, so feel free to add more if you like.

Ingredients:

• 1 carrot, peeled and cubed into ½-inch pieces
• 2 16-ounce packages Juice Harvest peeled and cubed butternut squash
• 2 small organic Granny Smith apples, cored and cut into wedges, but not peeled
• 2 cloves Melissa's organic garlic
• -olive oil cooking spray
• 1 tablespoon Napa Valley organic olive oil
• 1 large organic onion, diced
• 5-6 cups Health Valley vegetable broth
• 1 teaspoon fresh savory leaves, minced
• ½ teaspoon cinnamon plus more for garnish
• 1 tablespoon honey
• 1 5-ounce container FAGE Total 0% yogurt

Instructions:


1. Preheat oven to 400ºFahrenheit. Place cubed carrot and squash in a baking pan and spray with olive oil cooking spray. Cook for 20 minutes, remove from oven, add apple wedges and garlic cloves, spray with cooking spray and return to oven, cooking about 20 more minutes, until the squash is tender.

2. Right after you put the apples and garlic in the oven, heat the olive oil in a soup pot over medium-low heat and sauté the onion until clear. Turn off heat, add roasted vegetables, 5 cups of broth, savory, cinnamon and honey and puree in a regular blender in batches. Add more broth if necessary. Heat over medium heat until hot. Ladle into bowls and top each bowl with a dollop of yogurt and a sprinkle of cinnamon.

Each 1-cup serving contains:
Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	140       2 g     0 g     0 g  0 mg  280 mg     30 g     4 g     8 g     3 g     305% DV 52% DV 9% DV 6% DV