Michelle's Autumn Soup
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 58.7
- Total Fat: 1.1 g
- Cholesterol: 0.5 mg
- Sodium: 2,185.0 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 4.3 g
- Protein: 1.4 g
View full nutritional breakdown of Michelle's Autumn Soup calories by ingredient
Introduction
Pure comfort food for Fall - awesome for Thanksgiving! Pure comfort food for Fall - awesome for Thanksgiving!Number of Servings: 13
Ingredients
-
2 pounds cubed butternut squash
1 can unsweetened pumpkin
7 Cups Water
1 Apple
1 Can unsweetened coconut milk
1 onion
4 tbs Stevia in the Raw (Optional)
vanilla extract
sea salt
pepper
curry powder
nutmeg
cinnamon
olive or coconut oil
Tips
Best to use an immersion blender stick!!
Directions
Put coconut or olive oil in large stock pot.
Brown onion
Add cubed butternut squash and brown
When browned add 7 cups of water and unsweetened coconut milk.
Peel, core and quarter apple add to stock pot
add salt, pepper, to taste
add about one tbs cinnamon, vanilla
add about 2 tsp nutmeg
add about 1 tsp curry powder
Simmer 30 minutes or until apples and squash are soft.
Use immersion blender (or transfer to blender or food processor but messy!!!)
blend until smooth.
Serving Size: Makes 13 - 1 Cup Servings
Number of Servings: 13
Recipe submitted by SparkPeople user MICHLUVSBOSTON.
Brown onion
Add cubed butternut squash and brown
When browned add 7 cups of water and unsweetened coconut milk.
Peel, core and quarter apple add to stock pot
add salt, pepper, to taste
add about one tbs cinnamon, vanilla
add about 2 tsp nutmeg
add about 1 tsp curry powder
Simmer 30 minutes or until apples and squash are soft.
Use immersion blender (or transfer to blender or food processor but messy!!!)
blend until smooth.
Serving Size: Makes 13 - 1 Cup Servings
Number of Servings: 13
Recipe submitted by SparkPeople user MICHLUVSBOSTON.