This looks like a great way to get some leafy greens in with all the soluble of the squash, apples, carrots & mushrooms. Haven't tried it yet, but hope to next week. Will let you know how it comes out if I do.
Squash & Spinach Soup
from September 2003 edition of Redbook
3 lb butternut squash peeled, seeded, & cut into pieces
4 cups FF chicken broth
1 chopped onion
2 Granny Smith apples, peeled, cored, & sliced
2 sliced carrots
1 tsp curry powder
1/4 tsp cinnamon
1/2 tsp salt
1 1/2 cps sliced shiitake mushrooms
1 tsp minced garlic
1/4 tsp salt
1 tbsp olive oil
1 9 oz bag baby spinach
Cook first 8 ingredients in a large covered pot until tender; puree.
Cook mushrooms, garlic, & the 1/4 tsp salt in olive oil for 2 minutes; stir in spinach and cook until wilted
Top bowls of soup with spinach mixture.
Makes 6 (1 1/2 cup) servings. Each serving: 200 calories, 6 grams fat, 5 grams protein, 38 gram carbs.
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