Autumn Harvest Squash and Apple Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* Olive Oil, 2 tbsp (remove) * Onions, raw, 1 large (remove) * Garlic, 2 cloves (remove) * Butternut Squash, 4 cup, cubes (remove) * *Potato, raw, 1 large (3" to 4-1/4" dia.) (remove) * Apples, fresh, 1 large (3-1/4" dia) (approx 2 per lb (remove) * Vegetable Broth, 4 cup (remove) * Apple juice, unsweetened, 2 cup (remove) * Salt, 1 tbsp (remove) * Nutmeg, ground, 1 tbsp (remove) * Ginger Root, 3 tsp (remove)
Heat oil in pan and add garlic and onions. Cooke for about 10 minutes until golden brown. Add squash, apples, potatoes, broth, and apple juice (or cider). Bring to a boil, then lower heat and simmer for 30 minutes or until potatoes and squash are tender. add salt, nutmeg and ginger.
This can either be blended in thirds to make a creamy soup, or as is if you prefer chunks of veggies.
Number of Servings: 8
Recipe submitted by SparkPeople user MERMADE1968.
This can either be blended in thirds to make a creamy soup, or as is if you prefer chunks of veggies.
Number of Servings: 8
Recipe submitted by SparkPeople user MERMADE1968.
Nutritional Info Amount Per Serving
- Calories: 172.1
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,593.6 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 2.3 g
- Protein: 2.3 g
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