Robin's Roasted Squash & Apple Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 81.1
- Total Fat: 1.9 g
- Cholesterol: 4.2 mg
- Sodium: 339.4 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 3.5 g
- Protein: 2.4 g
View full nutritional breakdown of Robin's Roasted Squash & Apple Soup calories by ingredient
Introduction
This is a surprising fantastic tasting soup that is low in calories and sweet in taste. It's almost a dessert in itself with the sweetness and the tartness of the apples. I actually prefer this soup cold which makes it perfect for a fast summer snack. This is a surprising fantastic tasting soup that is low in calories and sweet in taste. It's almost a dessert in itself with the sweetness and the tartness of the apples. I actually prefer this soup cold which makes it perfect for a fast summer snack.Number of Servings: 12
Ingredients
-
1 good sized butternut squash (equals about 3 cups)
4 granny smith apples
1 medium onion
1 tbsp Becel
6 c low sodium chicken broth
1/4 tsp each of nutmeg, curry and cinnamon
150 ml of 5% cream
Directions
Set oven to 400 degrees and prepare squash by cutting in half width-wise. Scoop out seeds with spoon and set cut-side down on a cookie sheet with some water on the pan. This will take about 30 to cook.
In the meantime, add butter to 5 quart pot and saute chopped onion until transparent. Add the spices to onion to get the most flavor. Next add chicken broth and cut and cored apples. (I leave the peel on the apple for extra fiber as the hand blender will puree the skin anyways.) Boil apples until tender and check on readiness of squash. When squash is cooked, scoop out orange inside and add to soup pot. Blend all ingredients together with hand blender.
Finally add the 5% cream and some pepper.
Serving Size:�Makes 12- one cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ROBINALICE1.
In the meantime, add butter to 5 quart pot and saute chopped onion until transparent. Add the spices to onion to get the most flavor. Next add chicken broth and cut and cored apples. (I leave the peel on the apple for extra fiber as the hand blender will puree the skin anyways.) Boil apples until tender and check on readiness of squash. When squash is cooked, scoop out orange inside and add to soup pot. Blend all ingredients together with hand blender.
Finally add the 5% cream and some pepper.
Serving Size:�Makes 12- one cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ROBINALICE1.
