Apple & Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Butternut Squash Soup1 tbsp olive oil2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)2 cups chopped leeks (white and pale green parts only)1/2 cup chopped peeled carrot1/2 cup chopped celery2 small Granny Smith apples, peeled, cored, chopped1 1/2 teaspoons dried thyme1/2 teaspoon crumbled dried sage leaves5 cups vegetable broth1 cup apple cider *1/2 cup unsweetened soymilk
Heat olive oil in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
Working in batches, purée soup in blender. Return soup to pan, and stir in soymilk. Reheat if necessary.
Number of Servings: 8
Recipe submitted by SparkPeople user HKBLODGETT.
Working in batches, purée soup in blender. Return soup to pan, and stir in soymilk. Reheat if necessary.
Number of Servings: 8
Recipe submitted by SparkPeople user HKBLODGETT.
Nutritional Info Amount Per Serving
- Calories: 148.4
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 984.2 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 1.7 g
- Protein: 2.4 g
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