Creamy Apple, Carrot, Squash Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 72.3
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 480.3 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 1.1 g

View full nutritional breakdown of Creamy Apple, Carrot, Squash Soup calories by ingredient


Introduction

Dairy and nut milk free creamy hearty soup Dairy and nut milk free creamy hearty soup
Number of Servings: 12

Ingredients

    Carrots, raw, 4 cup, chopped (remove)
    Spaghetti Squash, 5 cup cooked (remove)
    Onions, raw, .5 cup, chopped (remove)
    **Truvia (Zero Cal Stevia) 1 packet, 1 serving (remove)
    Apples, fresh, 1 large (3-1/4" dia) (approx 2 per lb (remove)
    Cinnamon, ground, 1 tsp (remove)
    Nutmeg, ground, 1 tsp (remove)
    Ginger, ground, 0.5 tsp (remove)
    *Fleur De Sel or salt, 2 tsp (remove)
    Pepper, black, 1 tsp (remove)
    Celery, raw, 4 tbsp (remove)
    8 cups tap water

Directions

Add 2 TBSP water and coconut oil to a large soup pot. Toss in the cut up carrots, apples, and celery. Saute for 3-5 minutes. When the celery starts to turn translucent, add the squash into pot and stir. Add in the spices, salt and pepper. Add in the 8 cups of water and stir. Bring the water up to a slow boil and let simmer for 20 mintues or until the carrots are fork tender. in batches add soup to a blender and blend until smooth. Return puree to the pot and set on simmer. Taste and adjust seasoning. For a special treat, sprinkle a pinch of smoked sea salt on top as you serve the soup.

Serving Size: 1 cup

Number of Servings: 12

Recipe submitted by SparkPeople user TEXASMAMA88.