Butternut Squash & Apple Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
5 Butternut Squash, Halved, Seeded.25 cup Olive Oil1.5 Onions, Chopped2 cups Celery, Chopped1.5 cups Carrots, Peeled, Chopped2 Qt Chicken broth4 Apples, Peeled, Cored, ChoppedNutmeg (to taste)Salt & Pepper (to taste)Bell's Seasoning (or other poultry seasoning, to taste)
Preheat oven to 425 degrees. Cut ends off of squash and cut lengthwise. Scoop out seeds and place cut side down on prepared baking sheet. Roast until squash is tender, about 30 minutes. In large pot, heat oil over medium to high heat and add celery, onions, and carrots. Season with salt, pepper, and Bell's Seasoning. Sweat vegetables until they are tender. Add chicken stock and apples. Bring to a boil, then lower heat to simmer. Peel the skin off of the roasted squash, and add squash to stock and vegetables. Continue to simmer for 25 minutes, or until squash is very soft. Remove from heat, and puree in blender or by using an immersion blender. Add nutmeg and season to taste with salt and pepper. Makes approx 6 quarts.
Number of Servings: 12
Recipe submitted by SparkPeople user RJS983.
Number of Servings: 12
Recipe submitted by SparkPeople user RJS983.
Nutritional Info Amount Per Serving
- Calories: 181.8
- Total Fat: 5.4 g
- Cholesterol: 3.3 mg
- Sodium: 677.6 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 8.8 g
- Protein: 3.0 g
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