Butternut squash soup with apples
- Number of Servings: 8
Ingredients
24 oz Butternut Squash (3 cups)2 Apples1 Medium onion5 tsp Better than Bouillion Chicken, reconstituted with 5 cups water1 cup Fat free half and half1 tsp Allspice1/4 tsp cayenne 1 tsp Salt (or to taste)1 tsp pepper (or to taste)
Cut and peel squash, apples, and onions to fit in food processor. Shred the vegetables and fruit in a food processor with a grating disk. Empty into large pot on stove. Turn heat to medium-high, add spices, and cook until fragrant (about 1 min). Add chicken broth and half-and-half. Bring to a boil, then reduce to simmering and cook until the squash is fully tender (10-15 minutes). Turn off heat and run an immersion blender through the pot or, working in batches, transfer to a blender and carefully puree.
Serving Size: Makes 8 , 1 1/4-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DEANLC7.
Serving Size: Makes 8 , 1 1/4-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DEANLC7.
Nutritional Info Amount Per Serving
- Calories: 94.9
- Total Fat: 1.0 g
- Cholesterol: 1.6 mg
- Sodium: 814.7 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 4.0 g
- Protein: 2.5 g
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