Squash, Cider, and Apple Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 187.7
- Total Fat: 4.3 g
- Cholesterol: 10.4 mg
- Sodium: 640.9 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 5.7 g
- Protein: 1.4 g
View full nutritional breakdown of Squash, Cider, and Apple Soup calories by ingredient
Introduction
I found this in the paper, and have very slightly modified it. It's from an man named Haedrich, but I don't have any other information to give him due credit!My husband took one bite and said "Wow. . . this is fall in a bowl." It really is delicious on cold fall nights. I found this in the paper, and have very slightly modified it. It's from an man named Haedrich, but I don't have any other information to give him due credit!
My husband took one bite and said "Wow. . . this is fall in a bowl." It really is delicious on cold fall nights.
Number of Servings: 6
Ingredients
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2 T unsalted butter
1 large onion, finely chopped
3 cups peeled and diced butternut squash
2 large apples (any kind) peeled, cored, and chopped
2 cans vegetable broth
1 can of water (adjust later for desired consistency)
1 bay leaf
2 T brown sugar
1/4 t ground cinnamon
1/8 t ground cloves
1 1/2 cups apple cider (NOT apple juice)
Directions
Melt butter in a large stockpot over medium heat. Stir in onion, cover, and cook 10 minutes.
Add squash, apples, broth, bay leaf, sugar, cinnamon, and cloves. Bring to a boil. Reduce heat to medium low; simmer, covered until squash and apples are soft, about 20 minutes. Remove from heat.
While soup is simmering, pour cider into a medium skillet. Bring to a boil and cook until reduced to 4 or 5 tablespoons. Remove from heat.
Remove bay leaf from soup. Using an immersion blender, blend until smooth. Add reduced cider, and any additional water desired.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user EPS102.
Add squash, apples, broth, bay leaf, sugar, cinnamon, and cloves. Bring to a boil. Reduce heat to medium low; simmer, covered until squash and apples are soft, about 20 minutes. Remove from heat.
While soup is simmering, pour cider into a medium skillet. Bring to a boil and cook until reduced to 4 or 5 tablespoons. Remove from heat.
Remove bay leaf from soup. Using an immersion blender, blend until smooth. Add reduced cider, and any additional water desired.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user EPS102.
Member Ratings For This Recipe
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CROSS68
