- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2010
- 1 1/4 lb sugar pumpkin halved and seeded
- 1 1/4 lb butternut squash halved and seeded
- 2 onions quartered
- 1 McIntosh appIe halved and cored
- 1 clove garlic
- 4 teaspoons olive oil
- 2 cups sodium-reduced vegetable broth
- 4 bacon diced
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1 pinch white pepper
MethodPeel and cut pumpkin into 1-1/2-inch (4 cm) cubes; place in roasting pan. Add onions, apple and garlic; drizzle with oil and toss to coat. Roast in 425°F (220°C) oven, stirring once, until pumpkin is browned and tender, about 40 minutes.
Peel apple; transfer along with roasted mixture to food processor.
Heat roasting pan over medium-high heat; pour in 1 cup (250 mL) of the broth and bring to boil, scraping up browned bits. Add to food processor; purée until smooth.
In Dutch oven, cook bacon over medium-high heat until crispy, about 5 minutes. Using slotted spoon, transfer to paper towel–lined plate.
Remove all but 1 tbsp (15 mL) fat from Dutch oven. Stir in vegetable purée, remaining vegetable broth, 2 cups (500 mL) water, caraway seeds, salt and pepper; bring to boil. Reduce heat and simmer for 5 minutes. Serve sprinkled with bacon.
Nutritional facts Per each of 6 servings: about
- Sodium 311 mg
- Protein 3 g
- Calories 145.0
- Total fat 7 g
- Potassium 400 mg
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 19 g
- Iron 6.0
- Folate 11.0
- Calcium 5.0
- Vitamin A 104.0
- Vitamin C 27.0