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Prep 20min
Total1hr15min
Servings6
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Ingredients
2
medium butternut or acorn squash, cooked and chopped
2
medium green apples, chopped (2 cups)
1
medium red onion, chopped
1/2
cup unsweetened applesauce
1
cup apple juice
1/4
teaspoon ground nutmeg
1/8
teaspoon ground red pepper (cayenne)
1
can (14 ounces) vegetable broth
1/2
cup dried lentils (4 ounces), sorted and rinsed
3/4
cup shredded reduced-fat mozzarella cheese (3 ounces)
6
slices French bread, 1/4 inch thick
Additional chopped red onion, if desired
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Steps
1
Heat squash, apples, onion, applesauce, apple juice, nutmeg, red pepper and 1 cup of the broth to boiling in 3-quart saucepan, stirring occasionally; reduce heat. Cover and simmer 20 minutes.
2
Place squash mixture in blender or food processor. Cover and blend on medium speed until smooth; return mixture to saucepan. Stir in lentils and remaining broth. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, stirring occasionally, until lentils are tender.
3
Set oven control to broil. Sprinkle cheese on bread slices. Place on rack in broiler pan. Broil bread with tops 3 inches from heat about 2 minutes or until cheese is bubbly. Top each serving of soup with slice of cheese bread and chopped onion.
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Create a sensation by serving this soup in edible squash bowls. Cut butternut or acorn squash in half, and remove seeds and fibers. Cook the squash halves before filling with soup.
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Nutrition Facts
Serving Size:1 Serving
Calories
215
Calories from Fat
25
Total Fat
3 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
420 mg
Potassium
820 mg
Total Carbohydrate
47 g
Dietary Fiber
11 g
Protein
11 g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
12%
12%
Calcium
18%
18%
Iron
18%
18%
Exchanges:
1 Starch; 2 Fruit; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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