Butternut-Apple Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 pats unsalted butter1/2 small onion, chopped3 cups cubed butternut squash1 medium granny smith apple, chopped2 teaspoons chicken boullion2 cups waterNutmeg and ground coriander to taste
Using a large saucepan, sweat the onions until translucent. Add squash, water, boullion, and apple, and let simmer about 20 minutes or until squash is soft. Transfer contents of pan to a blender, and blend on high until smooth. Season with ground coriander and ground nutmeg to taste.
I did not peel my apple, which you will want to do if you prefer no lumps in your soups.
Makes 2.5 1 cup servings, or 5 1/2 cup servings.
Number of Servings: 2.5
Recipe submitted by SparkPeople user PONYPAM1.
I did not peel my apple, which you will want to do if you prefer no lumps in your soups.
Makes 2.5 1 cup servings, or 5 1/2 cup servings.
Number of Servings: 2.5
Recipe submitted by SparkPeople user PONYPAM1.
Nutritional Info Amount Per Serving
- Calories: 176.4
- Total Fat: 4.3 g
- Cholesterol: 8.8 mg
- Sodium: 615.5 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 9.1 g
- Protein: 3.2 g
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