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Ingredients
- 2 lb Butternut squash, peeled and cubed
- 2 x Apples, peeled and cubed
- 1 lrg Onion, minced
- 3 Tbsp. Butter
- 1 tsp Grnd ginger
- 1/2 c. Apple cider
- 2 c. Vegetable stock Lowfat milk or possibly cream
Directions
- Heat the butter in a soup pot and saute/fry the onions till they are softened.
- Add in the squash and apples and the grnd ginger. Add in the cider and stock, cover and cook till softened, about 25 min or possibly longer. Blend the soup, thinning with additional stock if needed. Add in heated lowfat milk or possibly cream just before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1783g | |
| Calories 908 | |
| Calories from Fat 316 | 35% |
| Total Fat 36.04g | 45% |
| Saturated Fat 22.2g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 2167mg | 90% |
| Potassium 3262mg | 93% |
| Total Carbs 154.66g | 41% |
| Dietary Fiber 21.2g | 71% |
| Sugars 63.54g | 42% |
| Protein 10.43g | 17% |
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