Autumn Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
From the farmers market:1 Large butternut squash, cooked (roasted or microwaved) and cut into chunks2 Medium apples (pink lady, macintosh, etc), peeled, cored and diced1 large sweet onion, thinly sliced1 Can organic pumpkin puree, no salt added6 cups low sodium chicken broth (free range)2 Tablespoons of Olive Oil1 Tablespoon Earth balance buttery spread2 Tablespoons of mild curry powder2 Teaspoons of ground cinnamon1 Teaspoon ground gingerSalt and pepper to taste
Heat olive oil and butter in stock pot, add onions, curry powder, cinnamon and ginger, and cook on medium heat until caramelized (at least 20 minutes).
Add butternut squash and apples, mixing thoroughly. Let the mixture heat through for a few minutes until it begins to sizzle in the pot. Add pumpkin puree and mix thoroughly. Heat through and mix in the chicken broth. Bring to boil, then cover and simmer on low for 30 minutes or until apples are tender.
Remove from heat and let cool then puree in a food processor to desired consistency. I don't add dairy, but you could add heavy cream or condensed milk.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user FORCEOFHOBBIT1.
Add butternut squash and apples, mixing thoroughly. Let the mixture heat through for a few minutes until it begins to sizzle in the pot. Add pumpkin puree and mix thoroughly. Heat through and mix in the chicken broth. Bring to boil, then cover and simmer on low for 30 minutes or until apples are tender.
Remove from heat and let cool then puree in a food processor to desired consistency. I don't add dairy, but you could add heavy cream or condensed milk.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user FORCEOFHOBBIT1.
Nutritional Info Amount Per Serving
- Calories: 163.1
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 487.7 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 7.7 g
- Protein: 4.4 g
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