Butternut squash soup with apples

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 94.9
  • Total Fat: 1.0 g
  • Cholesterol: 1.6 mg
  • Sodium: 814.7 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 2.5 g

View full nutritional breakdown of Butternut squash soup with apples calories by ingredient


Introduction

Adapted from How to Cook Everything Fast Adapted from How to Cook Everything Fast
Number of Servings: 8

Ingredients

    24 oz Butternut Squash (3 cups)
    2 Apples
    1 Medium onion
    5 tsp Better than Bouillion Chicken, reconstituted with 5 cups water
    1 cup Fat free half and half
    1 tsp Allspice
    1/4 tsp cayenne
    1 tsp Salt (or to taste)
    1 tsp pepper (or to taste)

Tips

Can also be topped with bacon cut into 1" pieces and crisped (not included in nutrition).


Directions

Cut and peel squash, apples, and onions to fit in food processor. Shred the vegetables and fruit in a food processor with a grating disk. Empty into large pot on stove. Turn heat to medium-high, add spices, and cook until fragrant (about 1 min). Add chicken broth and half-and-half. Bring to a boil, then reduce to simmering and cook until the squash is fully tender (10-15 minutes). Turn off heat and run an immersion blender through the pot or, working in batches, transfer to a blender and carefully puree.

Serving Size: Makes 8 , 1 1/4-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user DEANLC7.