Squash, Cider, and Apple Soup
- Number of Servings: 6
Ingredients
2 T unsalted butter1 large onion, finely chopped3 cups peeled and diced butternut squash2 large apples (any kind) peeled, cored, and chopped2 cans vegetable broth1 can of water (adjust later for desired consistency)1 bay leaf2 T brown sugar1/4 t ground cinnamon1/8 t ground cloves1 1/2 cups apple cider (NOT apple juice)
Melt butter in a large stockpot over medium heat. Stir in onion, cover, and cook 10 minutes.
Add squash, apples, broth, bay leaf, sugar, cinnamon, and cloves. Bring to a boil. Reduce heat to medium low; simmer, covered until squash and apples are soft, about 20 minutes. Remove from heat.
While soup is simmering, pour cider into a medium skillet. Bring to a boil and cook until reduced to 4 or 5 tablespoons. Remove from heat.
Remove bay leaf from soup. Using an immersion blender, blend until smooth. Add reduced cider, and any additional water desired.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user EPS102.
Add squash, apples, broth, bay leaf, sugar, cinnamon, and cloves. Bring to a boil. Reduce heat to medium low; simmer, covered until squash and apples are soft, about 20 minutes. Remove from heat.
While soup is simmering, pour cider into a medium skillet. Bring to a boil and cook until reduced to 4 or 5 tablespoons. Remove from heat.
Remove bay leaf from soup. Using an immersion blender, blend until smooth. Add reduced cider, and any additional water desired.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user EPS102.
Nutritional Info Amount Per Serving
- Calories: 187.7
- Total Fat: 4.3 g
- Cholesterol: 10.4 mg
- Sodium: 640.9 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 5.7 g
- Protein: 1.4 g
Member Reviews