Sarah's Harvest Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 butternut squash, cut in to 1" cubes3 medium potatoes (any variety will do), cut in to 1" cubes5 large cloves garlic, chopped2 inch chuck of ginger root, peeled 4 cups of vegetable broth1 medium yellow onion, chopped3 medium granny smith apples, chopped, skins removedsalt and pepper to taste
Peel butternut squash. Cut lengthwise and remove seeds. Cut in to 1" squares. Add to crockpot.
Peel and cut potatoes in to 1" squares. Add to crock.
Chop onion, peel and chop apple, add both to crock.
Add chopped garlic, and grate the peeled ginger root in to the crock as well.
Pour in 4 cups of vegetable broth.
Turn crockpot to high for 4 hours or until potatoes and squash are tender.
Stir a couple times throughout cooking. Give a good, firm stir before eating to break up the potatoes a little. (Makes for a heartier broth).
Salt and pepper to taste!
Serving Size: makes approx. 8 1-cup servings, depending on the size of your produce
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHIERSARAH.
Peel and cut potatoes in to 1" squares. Add to crock.
Chop onion, peel and chop apple, add both to crock.
Add chopped garlic, and grate the peeled ginger root in to the crock as well.
Pour in 4 cups of vegetable broth.
Turn crockpot to high for 4 hours or until potatoes and squash are tender.
Stir a couple times throughout cooking. Give a good, firm stir before eating to break up the potatoes a little. (Makes for a heartier broth).
Salt and pepper to taste!
Serving Size: makes approx. 8 1-cup servings, depending on the size of your produce
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHIERSARAH.
Nutritional Info Amount Per Serving
- Calories: 174.5
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 998.6 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 6.6 g
- Protein: 3.6 g
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