- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 172.3
- Total Fat: 11.1 g
- Cholesterol: 21.3 mg
- Sodium: 110.0 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.5 g
- Protein: 3.0 g
Fall Harvest Soup - with Rutabaga, Squash and Apple
IntroductionUse the garden's last harvest to make a warm rich, delicious seasonal soup
Loaded with Vitamin C - colds stay at bay Use the garden's last harvest to make a warm rich, delicious seasonal soup
Loaded with Vitamin C - colds stay at bay
â€¢ 3T olive oil
â€¢ 1 cup chopped onion
â€¢ 2 cup peeled and chopped rutabaga
â€¢ 1 cup peeled, seeded and chopped squash
â€¢ 1 cup peeled and chopped red, sweet apple (I used Gala)
â€¢ 4 cups vegetable broth (Herbox no sodium)
â€¢ 1 1/2 cups skim milk
- 1/2 cup heavy whipping cream
â€¢ 1/2 cup sugar free maple syrup
â€¢ Salt, pepper, cummin and cayenne pepper to taste
2. Add broth and bring to boil. Reduce heat and simmer 20 minutes. Puree. I use a blender and need to puree 1/3 of the veggies at a time. Just add the puree back into the pot.
3. Return to pot. Add millk, cream and maple syrup. Heat on low and add salt, pepper and cayenne.
I really didn't measure all the ingredients. The key ingredient is squash and rutabaga being about equal and apple about 1/3. Same goes for the spices. Just wing it based on your preference. ;-)
I used whipping cream because I had it and to add thickness and richness to the soup.
If you are not watching fat content, substitute heavy cream for the skim milk and whipping cream.
Makes 64 ounces or 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOLLYINMN.