Cooking Cardiologist Makes Roasted Squash and Apple Soup with Truvía® Natural Sweetener

Richard Collins, MD

The Cooking Cardiologist

This recipe is for a wonderful fall soup adapted from Martha Stewart.  The sweetness of the apples compliment the flavors of the squash and pumpkin seeds, while the chicken can be added for extra protein.

Ingredients:

• 11⁄2 pounds butternut or kabocha squash, peeled, seeded & cut into 1-inch cubes
• 3 Tbsp olive oil, divided
• 1 Tbsp + 11⁄2 tsp of Truvía^® natural sweetener,* divided
• 1 medium onion, diced
• 1 clove garlic, minced
• 2 tart apples such as Granny Smith or Pink Lady, peeled, cored and cut into 1-inch cubes
• 1 small apple for optional garnish
• 1 Tbsp fresh thyme
• 1 quart low-sodium chicken or vegetable broth
• 1 tsp kosher salt
• Freshly ground black pepper
• 1⁄2 cup toasted pumpkin seeds
• 1 roasted chicken, deboned and chopped (optional)
• *or 5 packets Truvía^® natural sweetener

Directions

1. Preheat oven to 400^°F
2. Toss cubed squash with 1 Tbsp olive oil and 13⁄4 tsp of Truvía^® natural sweetener (or 2 packets) and spread out in a single layer on a sheet pan. Roast for 20–30 minutes or until tender and beginning to brown, gently stirring halfway through roasting. Set aside.
3. In a medium pot, heat 2 Tbsp olive oil over medium high heat. Add onion and garlic and sauté 4–6 minutes or until softened. Add apples and thyme and sauté 5 minutes more. Add broth and 1 cup water and bring to a boil. Reduce to a simmer and cook 10–15 minutes or until apples are tender. Stir in roasted squash to combine.
4. Puree soup in batches in a food processor or blender until very smooth. If soup is too thick, add additional water until desired consistency is reached. Return to pan and season with 23⁄4 tsp Truvía^® natural sweetener (or 3 packets) and salt.
5. Divide between bowls and garnish with thinly sliced apple, pepper and pumpkin seeds.

Nutrition Info: Calories100, Total Fat: 3.5g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 170mg, Total Carbohydrate: 19g, Dietary Fiber: 3g, Protein: 4g
If adding optional chicken, add: Calories: 145, Total Fat: 8 g, Saturated Fat: 0 g,
Tans Fat:0 g, Cholesterol: 66 mg, Sodium: 55 mg, Carbohydrate: 0 g, Dietary Fiber: 0 g, Protein: 17g
Diabetic Exchanges: 1 Carbohydrate

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South Denver Cardiology

Randy Cupps Graduated from Western Colorado University in Gunnison, Colorado, in 1983 with a degree in Physical Education with an emphasis in Exercise Physiology. Randy started his medical career in 1980 as an Emergency Medical Technician (EMT) working on an ambulance and in an emergency room. He then joined South Denver Cardiology in 1986 when it was South Denver Cardiac Rehabilitation as an Exercise Physiologist conducting a wide variety of Graded Exercise Testing on a diverse patient population. Randy continues to keep his EMT current, and he is certified by the American College of Sports Medicine as a Clinical Exercise Physiologist. In 2012 Randy acquired the role of business development, marketing, and physician relations manager at SDCA.

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