Sickels' Butternut Squash and Apple Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 small squash (1 lb)3 medium tart apples (macintosh)1 medium onion3 cans chicken broth (10.5 oz)4 slices wheat bread1/4 tsp rosemary1/4 tsp marjoram1 tsp salt1/4 tsp pepper1/4 cup light cream
Cut squash in half, seed, and chop. Peel, core, and coarsely chop apples. Peel onion, chop coarsely. Combine these ingredients with rosemary, marjoram, broth, water, bread, salt, and pepper in heavy sauce pan. Simmer uncovered for 45 minutes. Puree in blender until smooth (small batches at a time). Return to saucepan, bring to a boil and reduce heat. Just before serving, stir in cream and sprinkle with parsley.
Number of Servings: 5
Recipe submitted by SparkPeople user LILY1207.
Number of Servings: 5
Recipe submitted by SparkPeople user LILY1207.
Nutritional Info Amount Per Serving
- Calories: 250.2
- Total Fat: 5.6 g
- Cholesterol: 8.9 mg
- Sodium: 1,031.4 mg
- Total Carbs: 46.1 g
- Dietary Fiber: 8.0 g
- Protein: 7.7 g
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