Despite the richness that comes from the half-and-half, the soup gets only 22 percent of its calories from fat. Reserve some of the cream for the squash soup: Just before serving, pour it on each bowl to form a jack-o-lantern face. Use an apple wedge (skin on) for the stalk. From Newsday, makes 6 servings.
Ingredients
1 (2 1/2-pound) butternut squash
1 tablespoon olive oil
2 teaspoons curry powder
1 1/2 cups chopped onion
1 pound Granny Smith apples, peeled and chopped (about 2 cups)
6 cups lower-sodium chicken or vegetable broth
1/2 cup half-and-half
Salt and pepper, to taste
Directions
Cut the squash in half, peel and scoop out the seeds. Cut into 1/2-inch chunks.
Heat oil in a large pot over medium high. Add the curry and onion and cook, stirring occasionally, 3-4 minutes, until onion begins to soften. Add the apple, squash and broth and bring to a boil.
Reduce the heat to simmer and cook 25 minutes, or until squash is very soft.
Using either an immersion blender or working in batches in a regular blender or food processor, puree soup. Return to pot and set over medium heat. Stir in half-and-half. Add salt and black pepper as needed.
Nutritional analysis per serving: 179 calories, 4 g protein, 34 g carbohydrates, 6 g fiber, 5 g fat, 2 g saturated fat, 657 mg sodium
