Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Butternut Squash, 6 cup, cubes (remove)Vegetable Broth, 4 cup (remove)Rosemary, 2 tbsp (remove)Apples, fresh, 1 small (2-1/2" dia) (approx 4 per lb (remove),cored and peeledNutmeg, ground, 1 tsp (remove)Leeks, 1 leek (remove)*Coriander seed, 1 tsp (remove)Swiss Cheese, 3 oz (remove)
Heat broth, add cubed squash and cook until tender. Chop leek. Toast coriander and nutmeg. Blend squash and broth together, add leek, coriander and nutmeg. Shred cheese and add before serving.
Serving Size: Makes approximately 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user IRISHJUL.
Serving Size: Makes approximately 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user IRISHJUL.
Nutritional Info Amount Per Serving
- Calories: 126.2
- Total Fat: 3.3 g
- Cholesterol: 9.8 mg
- Sodium: 506.8 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 5.3 g
- Protein: 4.6 g
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