Recipe: Butternut-Broccoli Soup

BUTTERNUT-BROCCOLI SOUP

vegetable cooking spray
1 teaspoon vegetable oil
1 shallot, chopped
1 butternut squash (1 lb.), peeled, seeded, and diced
2/3 cup water
1 teaspoon chopped fresh thyme
1 1/2 teaspoons all-purpose flour
1 2/3 cups water
2 teaspoons chicken-flavored bouillon granules, divided use
3/4 pound fresh broccoli
2 cups water
1 clove garlic, minced
1/2 teaspoon grated lemon zest
2 tablespoons low-fat sour cream (to serve)

Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add chopped shallot and saute 1 to 2 minutes.

Add squash, 2/3 cup water and thyme. Cover and cook over medium heat 10-15 minutes or until squash is tender.

Stir in flour. Cook 1 minute.

Stir in 1 2/3 cups water and 1 teaspoon bouillon granules. Bring mixture to a boil. Reduce heat, uncover, and simmer 8 minutes. Remove from heat. Let cool slightly.

Transfer mixture in batches to container of an electric blender or food processor; top with cover and process until smooth. Set aside, and keep warm.

Trim off large leaves of broccoli; remove tough ends of lower stalks. Wash broccoli thoroughly, and chop. Combine broccoli, 2 cups water, garlic, and remaining 1 teaspoon bouillon granules in a large Dutch oven. Bring to a boil. Cover; reduce heat, and simmer 8 minutes or until broccoli is tender. Remove from heat.

Transfer mixture in batches to container of an electric blender or food processor; add lemon rind. Top with cover, and process until smooth.

TO SERVE:
Pour 1/2 cup of each mixture into individual soup bowls at the same time. Top each serving with 1 teaspoon sour cream. Serve immediately.

Makes 6 cups (64 calories per 1-cup serving)
Source: Cooking Light magazine, 1989