Sickels' Butternut Squash and Apple Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:


Number of Servings: 5

Ingredients

    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

Directions

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.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.