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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (576g) Recipe makes 4 servings |
||
| Calories 212 | ||
| Calories from Fat 38 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.3g | 6% | |
| Saturated Fat 2.2g | 11% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 613mg | 25% | |
| Potassium 1257mg | 35% | |
| Total Carbohydrate 41.7g | 13% | |
| Dietary Fiber 7.0g | 28% | |
| Sugars 11.7g | ||
| Protein 6.9g | 13% | |
Butternut Squash Apple Soup
Recipe #379216 |
30 min |
15 min prep |
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By: dicentra
Jun 26, 2009
From Simply Recipes. I bet this would freeze or dehydrate very nicely. OAMC.
SERVES 4 -6
Ingredients
- 1 yellow onion, chopped
- 1 celery rib, chopped
- i carrot, chopped
- 1 tablespoon butter
- 1 butternut squash, peeled, seeds removed, chopped
- 1 tart green apple, peeled, cored, chopped
- 3 cups chicken broth or vegetable broth
- 1 pinch nutmeg, cinnamon, salt and pepper
Directions
1
Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes.2
Add squash, apple, and broth.3
Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.
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- Course > Soups
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 30 mins
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- Occasion > Seasonal > Fall
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- Dietary > Low in... > Low Fat
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