Butternut Squash Soup with Apple


Butternut Squash Soup with Apple
Serves 6
The flavors in this soup is a classic combination of flavors for this fall soup. This is my wife's and daughters favorite soup.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
138 calories
26 g
2 g
3 g
4 g
1 g
345 g
141 g
9 g
0 g
2 g
Nutrition Facts
Serving Size
345g
Servings
6
Amount Per Serving
Calories 138
Calories from Fat 24
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 2mg
1%
Sodium 141mg
6%
Total Carbohydrates 26g
9%
Dietary Fiber 3g
13%
Sugars 9g
Protein 4g
Vitamin A
36%
Vitamin C
15%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Ribs Celery, chopped
  2. 1 Carrot, chopped
  3. 1 Medium Onion, chopped
  4. 2 Cloves Garlic, chopped
  5. 1/4t Cinnamon
  6. 2T Olive Oil
  7. 1 Large Russet Potato
  8. 2 Granny Smith Apples, chopped
  9. 1 Large Butternut Squash, peeled, seeded, and cut into 1" pieces
  10. 2c Chicken Stock or Broth (reduced-sodium)
  11. 2 1/2c Water
Instructions
  1. In a large pot, sauté first four ingredients with the olive oil on medium heat. We are not looking for any color. Add remaining ingredients. Bring to a simmer and cook until the squash and potatoes are tender. Using a hand blender or stand blender, blend until smooth. You may need to add more chicken stock to achieve the right consistency. Salt n pepper to taste. Enjoy!
beta
calories
138
fat
3g
protein
4g
carbs
26g
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