Stormie's Pureed Squash and Apple Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp Extra Virgin Olive Oil1 small onion finely chopped1 apple cored, peeled and finely chopped1 c Apple Cider1 tsp ground Ginger1 tsp ground Cinnamon3 1/2 c Organic low sodium Vegetable Stock3 - 12 oz packages of frozen Squash puree ( or cook three acorn or butternut squashes halved and seeded, at 400 until soft. When cooled spoon the flesh in to food processor, blend until smooth.)Sea salt and Pepper to taste.
In a large pot, heat oil and cook the onion until soft and lightly browned. Add the apples and cider and cook until the apples soften. Add the ginger, cinnamon and vegetable stock and bring to a boil. Stir in the squash puree and cook until heated through, about 8 to 10 minutes. Reduce heat and simmer until thickened. Use a hand blender to puree the whole mixture. Season with sea salt and pepper.
Ladle into 4 bowls and serve each topped with 1/4 cup crumbled pressed organic cottage cheese and 2 tbsp of Fage greek yogurt.
Serving Size: makes 4 bowls (about 1 1/2 cup each)
Number of Servings: 4
Recipe submitted by SparkPeople user STORMIE62.
Ladle into 4 bowls and serve each topped with 1/4 cup crumbled pressed organic cottage cheese and 2 tbsp of Fage greek yogurt.
Serving Size: makes 4 bowls (about 1 1/2 cup each)
Number of Servings: 4
Recipe submitted by SparkPeople user STORMIE62.
Nutritional Info Amount Per Serving
- Calories: 361.1
- Total Fat: 7.8 g
- Cholesterol: 15.0 mg
- Sodium: 378.5 mg
- Total Carbs: 44.4 g
- Dietary Fiber: 6.1 g
- Protein: 30.6 g
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