Butternut Squash Soup from The Lion
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 TBL Butter6 Cup Butternut Squash, Cubed1 Cup Dark Brown Sugar2 Granny Smith Apples, Peeled, cored and chopped (2 Cups)5 Cups Water1 Cup Apple Cider1 tsp Kosher Salt1/2 tsp Cinnamon1/2 tsp dried sage leaves1/4 tsp ground cloves2/3 Cup Heavy Cream2/3 Cup Sour Cream1/8 tsp nutmeg for garnish
1. Melt Butter in large heavy saucepan over medium-high heat.
2. Saute squash and brown sugar stirring occasionally, until slightly softened, 15 minutes.
3. Add Apples, water, cider, salt, cinnamon, sage and cloves and bring to boil.
4. Reduce heat, cover and simmer until apples are tender, about 30 min. Cool Slightly.
5. Working in batches, puree soup in blender. Return soup to pan and stir in heavy cream.
6. Divide amoung six bowls and top each with about 1 tbl of sour cream
7. Dust with Nutmeg.
Number of Servings: 6
Recipe submitted by SparkPeople user JIMCROCE.
2. Saute squash and brown sugar stirring occasionally, until slightly softened, 15 minutes.
3. Add Apples, water, cider, salt, cinnamon, sage and cloves and bring to boil.
4. Reduce heat, cover and simmer until apples are tender, about 30 min. Cool Slightly.
5. Working in batches, puree soup in blender. Return soup to pan and stir in heavy cream.
6. Divide amoung six bowls and top each with about 1 tbl of sour cream
7. Dust with Nutmeg.
Number of Servings: 6
Recipe submitted by SparkPeople user JIMCROCE.
Nutritional Info Amount Per Serving
- Calories: 460.1
- Total Fat: 21.8 g
- Cholesterol: 43.4 mg
- Sodium: 413.6 mg
- Total Carbs: 62.4 g
- Dietary Fiber: 4.3 g
- Protein: 1.4 g
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