This orange-golden soup is a great way to begin Thanksgiving dinner. If you make it in a slow-cooker, it also frees up the already-crowded stovetop and keeps the soup at the perfect temperature while everyone gathers at the table.
SIMPLE SOLUTION: Even if you don't use a slow-cooker, this mouth-watering soup--rich with beta-carotenes and nourishment from tender winter squash and sweet potato and enlivened with a little onion, thyme, and sage--is simple to make and beautifully satisfying.
1 tablespoon olive oil
1. Heat the oil in a large skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
2. Transfer the cooked vegetables to a 4- to 6-quart slow cooker. Add sweet potatoes, squash, stock, thyme, and sage; season with salt and pepper, cover, and cook on Low for six hours. Or transfer ingredients to a large soup pot, bring to a boil, then reduce heat to low and cook, covered, for 1 hour.
3. Working in batches, puree the soup in a blender or food processor, or directly in the slow cooker or soup pot using an immersion blender. Taste to adjust the seasonings and serve hot.
Serves 4 to 6.
Low-Fat Banana Bread back to top
3 Cups all-purpose flour (or 2 cups white and 1 cup whole-wheat)
1. In one bowl, combine egg whites, bananas and applesauce.
Recipe 1 back to top