I love seasonal recipes, and one of my fall favorites is butternut squash soup. Last year, I was introduced to Martha Stewart’s version with her “Apple-Butternut Squash Soup”. Since I loved the recipe so much, I made it again this year and it was just as tasty as I remembered. So, I wanted to share the link to the recipe and the slight modifications I made to make it just a little healthier.
Click here for the original recipe.
- Instead of 1 Tbsp of butter, I used 2 tsp of olive oil
- Instead of 2 tsp of salt, I cut back to ½ tsp salt
- If you use sour cream as a garnish, try a fat-free or low-fat option (I don’t think it needs any)
Nutrition facts for the modified version (without garnishes):
- 1 Serving (1/6th of recipe) = 135 calories, 2 gm fat, 0 gm saturated fat, 410 mg sodium, 31 gm carbs, 4 gm fiber, 3 gm protein
Tip: I usually double this recipe because it freezes well, and you will want more after you try it. I hope you enjoy!