Butternut Squash Soup with Apples and Cranberries
- Number of Servings: 10
Ingredients
Butternut Squash, 2 cup, cubesParsnips, .6 parsnip (9" long) Beets, fresh, 1 cup Ginger Root, 4 slices (1" dia) Apples, fresh, 4 small (2-1/2" dia) (approx 4 per lb Cranberries, 1 cup, whole Water, tap, 6 cup (8 fl oz) *Better Than Boullion Chicken, 2 tsp *Chobani Greek Yogurt - Vanilla, .5 serving
Roast vegetables in 400º oven with rosemary, whole cloves, two cinnamon sticks, and a splash of olive oil, for 35 minutes, stirring vegetables once halfway through.
About five minutes before vegetables are finished roasting, add 6 cups of water to stock pot and heat on high. Add apples, cored and sliced, and cranberries. Add vegetables, and simmer for 30–45 minutes or until squash and apples are both soft. Blend with an immersion blender and allow to simmer a little more to thicken up. Remove from heat, stir in Greek yogurt, and serve.
Serving Size: makes 10 8-oz servings
Number of Servings: 10
Recipe submitted by SparkPeople user NFGLRYGRL.
About five minutes before vegetables are finished roasting, add 6 cups of water to stock pot and heat on high. Add apples, cored and sliced, and cranberries. Add vegetables, and simmer for 30–45 minutes or until squash and apples are both soft. Blend with an immersion blender and allow to simmer a little more to thicken up. Remove from heat, stir in Greek yogurt, and serve.
Serving Size: makes 10 8-oz servings
Number of Servings: 10
Recipe submitted by SparkPeople user NFGLRYGRL.
Nutritional Info Amount Per Serving
- Calories: 68.2
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 155.8 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 3.5 g
- Protein: 1.8 g
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