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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 180.9
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 24.8 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 7.7 g
  • Protein: 2.5 g

View full nutritional breakdown of butternut and cider soup calories by ingredient
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butternut and cider soup

Submitted by: JOYCRN

Introduction

please use apple cider, not juice, and 2 medium squash, about 2 # each please use apple cider, not juice, and 2 medium squash, about 2 # each
Number of Servings: 8

Ingredients

    2 large carrots peeled and sliced (1 cup)
    1 cup onion, chopped
    1 clove garlic, minced
    2 tbsp olive oil
    1 tbsp minced fresh ginger
    2 tsp curry powder
    1/4 tsp cinnamon
    1/8 tsp nutmeg
    2 medium butternut squash, peeled, seeded and cut in chunks (about 2 lb each)
    3 cups apple cider

Directions

In large saucepan over medium high heat cook carrots , onion and garlic in oil until tender, about 5 minutes. Add ginger, curry, cinnamon and nutmeg; cook for 1 minute. Add squash and apple juice. Heat to a boil. Cover, reduce heat and simmer for 20 minutes or until squash is tender. Puree in blender or food processor until smooth.

Serving Size: 1 cup

Number of Servings: 8

Recipe submitted by SparkPeople user JOYCRN.






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