Michelle's Autumn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
2 pounds cubed butternut squash1 can unsweetened pumpkin7 Cups Water1 Apple1 Can unsweetened coconut milk1 onion4 tbs Stevia in the Raw (Optional)vanilla extractsea saltpeppercurry powder nutmegcinnamonolive or coconut oil
Put coconut or olive oil in large stock pot.
Brown onion
Add cubed butternut squash and brown
When browned add 7 cups of water and unsweetened coconut milk.
Peel, core and quarter apple add to stock pot
add salt, pepper, to taste
add about one tbs cinnamon, vanilla
add about 2 tsp nutmeg
add about 1 tsp curry powder
Simmer 30 minutes or until apples and squash are soft.
Use immersion blender (or transfer to blender or food processor but messy!!!)
blend until smooth.
Serving Size: Makes 13 - 1 Cup Servings
Number of Servings: 13
Recipe submitted by SparkPeople user MICHLUVSBOSTON.
Brown onion
Add cubed butternut squash and brown
When browned add 7 cups of water and unsweetened coconut milk.
Peel, core and quarter apple add to stock pot
add salt, pepper, to taste
add about one tbs cinnamon, vanilla
add about 2 tsp nutmeg
add about 1 tsp curry powder
Simmer 30 minutes or until apples and squash are soft.
Use immersion blender (or transfer to blender or food processor but messy!!!)
blend until smooth.
Serving Size: Makes 13 - 1 Cup Servings
Number of Servings: 13
Recipe submitted by SparkPeople user MICHLUVSBOSTON.
Nutritional Info Amount Per Serving
- Calories: 58.7
- Total Fat: 1.1 g
- Cholesterol: 0.5 mg
- Sodium: 2,185.0 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 4.3 g
- Protein: 1.4 g
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