Sickels' Butternut Squash and Apple Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 250.2
  • Total Fat: 5.6 g
  • Cholesterol: 8.9 mg
  • Sodium: 1,031.4 mg
  • Total Carbs: 46.1 g
  • Dietary Fiber: 8.0 g
  • Protein: 7.7 g

View full nutritional breakdown of Sickels' Butternut Squash and Apple Soup calories by ingredient
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Number of Servings: 5


    1 small squash (1 lb)
    3 medium tart apples (macintosh)
    1 medium onion
    3 cans chicken broth (10.5 oz)
    4 slices wheat bread
    1/4 tsp rosemary
    1/4 tsp marjoram
    1 tsp salt
    1/4 tsp pepper
    1/4 cup light cream


Cut squash in half, seed, and chop. Peel, core, and coarsely chop apples. Peel onion, chop coarsely. Combine these ingredients with rosemary, marjoram, broth, water, bread, salt, and pepper in heavy sauce pan. Simmer uncovered for 45 minutes. Puree in blender until smooth (small batches at a time). Return to saucepan, bring to a boil and reduce heat. Just before serving, stir in cream and sprinkle with parsley.

Number of Servings: 5

Recipe submitted by SparkPeople user LILY1207.

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