Butternut Squash and Cider Soup
1 medium shallot, minced
1 small clove garlic, minced
1 teaspoon extra virgin olive oil
3 cups peeled, seeded and cubed butternut squash (about 1 pound)
2 cups chicken stock
3/4 cup apple cider
1/4 cup nonfat sour cream
2/3 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1. In a medium saucepan over low heat, sauté shallots and garlic in olive oil, being careful not to burn.
2. Add squash, chicken stock and apple cider and cook until squash is soft enough to blend. Pour into blender container and blend until smooth.
3. Add sour cream, salt and pepper and continue to process until well mixed.
4. Divide among 4 bowls.
Makes 4 (3/4-cup) servings, each containing approximately:
16 grams carbohydrate
1 grams fat
3 mg. protein
321 mg. sodium
2 grams fiber