Robin's Roasted Squash & Apple Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 good sized butternut squash (equals about 3 cups)4 granny smith apples1 medium onion1 tbsp Becel6 c low sodium chicken broth 1/4 tsp each of nutmeg, curry and cinnamon150 ml of 5% cream
Set oven to 400 degrees and prepare squash by cutting in half width-wise. Scoop out seeds with spoon and set cut-side down on a cookie sheet with some water on the pan. This will take about 30 to cook.
In the meantime, add butter to 5 quart pot and saute chopped onion until transparent. Add the spices to onion to get the most flavor. Next add chicken broth and cut and cored apples. (I leave the peel on the apple for extra fiber as the hand blender will puree the skin anyways.) Boil apples until tender and check on readiness of squash. When squash is cooked, scoop out orange inside and add to soup pot. Blend all ingredients together with hand blender.
Finally add the 5% cream and some pepper.
Serving Size:�Makes 12- one cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ROBINALICE1.
In the meantime, add butter to 5 quart pot and saute chopped onion until transparent. Add the spices to onion to get the most flavor. Next add chicken broth and cut and cored apples. (I leave the peel on the apple for extra fiber as the hand blender will puree the skin anyways.) Boil apples until tender and check on readiness of squash. When squash is cooked, scoop out orange inside and add to soup pot. Blend all ingredients together with hand blender.
Finally add the 5% cream and some pepper.
Serving Size:�Makes 12- one cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ROBINALICE1.
Nutritional Info Amount Per Serving
- Calories: 81.1
- Total Fat: 1.9 g
- Cholesterol: 4.2 mg
- Sodium: 339.4 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 3.5 g
- Protein: 2.4 g
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