Autumn vegetarian dish to try:
Butternut Squash Apple Soup
Yields 4 servings; per serving 133 calories, 0 g fat, 3 g protein,
24 g carbohydrate, 5 g fiber, 850 mg sodium
1 large butternut squash, peeled and cut into 1-inch cubes
1 cup yellow onion (about 1 medium onion), cubed
1 large apple, cubed and core removed
1 large red, yellow, or sweet potato, cubed
1 cup carrots, chopped
4 cups low-sodium vegetable broth
3 large sage leaves
2 teaspoons pumpkin pie spice
½ teaspoon fresh ground black pepper
1 cup unsweetened plain almond milk

  1. Preheat the oven to 400 degrees F. On a sheet pan add the butternut squash cubes rinsed in a bit of water. Roast for 25-30 minutes until slightly crispy and browned. Meanwhile chop the other vegetables.
  2. Once the butternut squash is baked, in a large pot add all the ingredients except for the milk and bring to a boil. As soon as it starts to boil turn the heat down to a simmer and cook covered for 45 minutes to 1 hour. Let it cool slightly then puree with an immersion blender (or transfer to a blender to puree)and add it back to the pot). Stir in the milk and heat on low making sure not to let it boil.