butternut squash & apple soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Butternut Squash, 2 (estimated at 6 cups cubed)Apples, fresh, 6 smallA Taste of Thai Coconut milk, 1 cupChicken stock, 8 cup Salt, Oregano, Basil, Garlic, Pepper -- to taste
• preheat oven to 400º
• halve the butternut squash and scoop out seeds
• place squash halves cut side down on a baking sheet and bake for 45-50 minutes, until fork tender
• while squash is cooking, cube up apples (meat only, I didn't peel them) and place them with 8 cups chicken stock onto the stove to simmer for about 20 minutes, until the apples are tender
• after squash is done, (allow to cool for a few minutes so easier to handle, then) peel skin off and put into pot with the cooked apples & stock
• using an immersion blender, blend well right in your pot (a lot less cleanup!)
• add coconut milk and spices and blend well
• Enjoy!
Serving Size: makes as many portions as you want, I allotted 7.
Number of Servings: 7
Recipe submitted by SparkPeople user FREETOWANDER.
• halve the butternut squash and scoop out seeds
• place squash halves cut side down on a baking sheet and bake for 45-50 minutes, until fork tender
• while squash is cooking, cube up apples (meat only, I didn't peel them) and place them with 8 cups chicken stock onto the stove to simmer for about 20 minutes, until the apples are tender
• after squash is done, (allow to cool for a few minutes so easier to handle, then) peel skin off and put into pot with the cooked apples & stock
• using an immersion blender, blend well right in your pot (a lot less cleanup!)
• add coconut milk and spices and blend well
• Enjoy!
Serving Size: makes as many portions as you want, I allotted 7.
Number of Servings: 7
Recipe submitted by SparkPeople user FREETOWANDER.
Nutritional Info Amount Per Serving
- Calories: 273.1
- Total Fat: 8.2 g
- Cholesterol: 8.2 mg
- Sodium: 410.5 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 7.6 g
- Protein: 9.0 g
Member Reviews