Butternut Squash Soup with Apples and Cranberries

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 68.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 155.8 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 1.8 g

View full nutritional breakdown of Butternut Squash Soup with Apples and Cranberries calories by ingredient
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Number of Servings: 10


    Butternut Squash, 2 cup, cubes
    Parsnips, .6 parsnip (9" long)
    Beets, fresh, 1 cup
    Ginger Root, 4 slices (1" dia)
    Apples, fresh, 4 small (2-1/2" dia) (approx 4 per lb
    Cranberries, 1 cup, whole
    Water, tap, 6 cup (8 fl oz)
    *Better Than Boullion Chicken, 2 tsp
    *Chobani Greek Yogurt - Vanilla, .5 serving


Roast vegetables in 400 oven with rosemary, whole cloves, two cinnamon sticks, and a splash of olive oil, for 35 minutes, stirring vegetables once halfway through.

About five minutes before vegetables are finished roasting, add 6 cups of water to stock pot and heat on high. Add apples, cored and sliced, and cranberries. Add vegetables, and simmer for 3045 minutes or until squash and apples are both soft. Blend with an immersion blender and allow to simmer a little more to thicken up. Remove from heat, stir in Greek yogurt, and serve.

Serving Size: makes 10 8-oz servings

Number of Servings: 10

Recipe submitted by SparkPeople user NFGLRYGRL.

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