Squash and Apple Soup

4.1
(33)

This is just one butternut squash soup recipe that I have, but I LOVE this soup. It's different, and just really delicious.

1
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 teaspoons butter

  • 1 onion, chopped

  • 1 pound butternut squash, peeled and chopped

  • 2 apples, peeled and chopped

  • 1 small potato, peeled and chopped

  • 1 teaspoon grated fresh ginger root

  • 1 pinch white pepper

  • 4 cups water

  • ¼ cup apple cider

  • 1 teaspoon packed brown sugar

  • ½ cup plain yogurt

  • 1 tablespoon finely chopped toasted pecans

Directions

  1. In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.

  2. In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.

Nutrition Facts (per serving)

140 Calories
3g Fat
29g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 140
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 6%
Cholesterol 5mg 2%
Sodium 32mg 1%
Total Carbohydrate 29g 10%
Dietary Fiber 5g 19%
Total Sugars 12g
Protein 3g
Vitamin C 24mg 119%
Calcium 94mg 7%
Iron 1mg 5%
Potassium 552mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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