Tuesday, January 4, 2011

Low-Fat Butternut Squash Soup with Maple Syrup Froth and Cinnamon

I just got back from a long weekend of snowshoeing and rest and relaxation at Lake Placid Lodge in the Adirondack Mountains where I had a delicious butternut squash soup -- heavenly and creamy roasted butternut squash soup topped with maple syrup froth and a dash cinnamon.
My husband and I ate several memorable and delicious farm to table meals at Artisans Restaurant which overlooks the lake. The butternut squash soup was far and away my favorite menu item that I couldn't wait to get home to recreate but using much lighter ingredients, of course.  My version eliminates a few hundred calories at least. 

In planning the skinny version of this soup, I realized that what makes it special is that it's topped with a flavorful maple syrup froth. To cut out significant fat calories, I used vegetable stock in place of heavy cream and added a potato to give it body and apple to make it a little tart.  There is no oil, butter, or cream. In fact, you would never know that there is less than one gram of fat per serving.

The froth is made with 2% milk and scented with Adirondack region maple syrup from South Meadow Farm Sugarworks in Lake Placid. The creamy maple froth and a dash of cinnamon created a to die for combination for this low fat, creamy soup. 

I feel virtuous knowing that I'm off to a good start for the new year at only 115 calories and just under 2 Weight Watchers Points Plus points per serving!

6 one cup servings  
5 cups of vegetable stock or non-fat chicken broth
1 onion, diced
3 cloves of garlic, minced
1 butternut squash, trimmed and deseeded
1 potato, peeled
1 apple, peeled 
1/2 cup organic 2% milk
2 Tablespoons pure grade A medium amber maple syrup

Prepare vegetables as indicated. Cut squash, potato and apple into one inch cubes. Add stock, onion, garlic, squash and potato to a medium sized soup pot and bring to a boil. Reduce heat and simmer for 10 minutes. Add cubed apples. Simmer for another 10 minutes. Pierce the vegetables with a fork to test for doneness. When cooked through, turn off heat and let cool. Pureeing in a blender or food processor until velvety smooth. Reheat when ready to serve and garnish with a dash of cinnamon and spoonful of maple syrup froth.

To make the maple syrup froth, stir the maple syrup into the milk, then use your favorite kitchen tool for frothing as you would if you were making a cappuccino or latte.

If you don't have a special frothing wand or cappuccino maker with a steamer attachment, add the milk and maple syrup to an oven proof glass jar, such as a Ball jar, and vigorously shake the milk for about 30 seconds to create bubbles. 

Microwave the milk in the glass jar for about a minute and it will froth up even more. Now it's ready to spoon on top.
 Or mix in to the velvety rich and colorful soup.....


Nourishing Words said...

Mmmm. I love the frothed maple milk idea. Lovely recipe. Thank you!

Anonymous said...

That soup looks decadent (and smells good too!) :)

This is sort of a side note, but my husband and I just ate out at local restaurant and we had a bean soup that had a dollop of "smoked carrot mousse" in the middle. This smoked carrot stuff was incredible, and it gradually melted into the whole broth. I haven't figure out how to make it yet, but it's on my list.

I'm enjoying your blog. Just found it not too long ago, and will be coming back for more. Thanks!

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