SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 173.0
  • Total Fat: 11.1 g
  • Cholesterol: 21.3 mg
  • Sodium: 113.6 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.1 g

View full nutritional breakdown of Fall Harvest Soup - with Rutabaga, Squash and Apple calories by ingredient
Report Inappropriate Recipe

Fall Harvest Soup - with Rutabaga, Squash and Apple

Submitted by: MOLLYINMN
Fall Harvest Soup - with Rutabaga, Squash and Apple

Introduction

Use 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

Number of Servings: 8

Ingredients

    • 3T olive oil
    • 1 cup chopped onion
    • 2 cup peeled and chopped rutabaga
    • 2 stalks celery chopped
    • 1 cup peeled, seeded and chopped squash
    • 1 cup peeled and chopped red, sweet apple (I used Gala)
    • 4 cups vegetable broth (Herbox no sodium)
    • 1 1/2 cups skim milk
    - 1/2 cup heavy whipping cream
    • 1/2 cup sugar free maple syrup
    • Salt, pepper, cummin and cayenne pepper to taste


Directions

1. Heat oil in soup pot and saute onions and rutabaga first until onions are just about soft. Add salt and pepper and cumin along with the rest of vegetables and apples. Saute until vegetables are less hard (look for the color change). I actually used spray canola oil on the pan and sauteed the onions, celery and rutabaga first. Then added the oil to the pot and sauteed the squash and then apples. Then added the rutabaga mix into the pot. I did it this way only because I decided after I began to add squash and apples. (I was being creative)

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.






Great Stories from around the Web


Rate This Recipe