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Butternut Squash Soup With Chestnut Croutons

soups & stews

1 small butternut squash; peeled
--halved and seeded
--cut into 1 inch pieces
1 medium onion; chopped
1 large cortland or rome beauty apple; peeled
--cored and diced
4 cups chicken broth; divided
2 springs fresh thyme
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 pound chestnuts
1/3 cup orange juice

1. In a soaked 3-quart clay pot or a Dutch oven, combine squash, onion, apple and 1 cup of the broth. Cover pot and place it in a cold oven. Set oven to 450F; cook until the mixture is soft, about 30 minutes Add the remaining 3 cups broth, the thyme, bay leaf and salt and pepper. Cover and cook 30 minutes longer.

2. Meanwhile, with a small knife, cut an X in the rounded side of each chestnut, being sure to pierce the papery inner covering. In a large pot of boiling water, cook the chestnuts until soft, about 20 minutes. Cool chestnuts just enough to be able to handle them. Peel and break each one into 3 or 4 pieces.

3. Remove thyme and bay leaf from soup. In a blender, puree soup. Stir in orange juice; adjust seasonings if necessary. Garnish with chestnuts.

Makes 6 servings. Preparation time: About 30 minutes. Cooking time: About 1 hour and 20 minutes.

Per serving: About 164 cal, 8 g pro, 28 g car, 3 g fat, 15% cal from fat, 2 mg cholesterol, 1044 mg sod, 4 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 6 servings

Preparation Time: 0:00

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