Butternut Squash And Apple Soup Recipe

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0 votes | 977 views
Servings: 1

Ingredients

Cost per recipe $6.17 view details
  • 1 x Butternut, (16 ounce) squash, halved and seeded
  • 3 med Green apples, peeled, cored, and coarsely minced
  • 2 can (10 1/2 ounce) condensed chicken broth
  • 1 1/2 c. Water
  • 3 slc White bread, torn in pcs
  • 1 med Onion, minced, (1/2 c.)
  • 1 tsp Salt
  • 1/8 tsp Dry rosemary
  • 1/8 tsp Dry marjoram
  • 1/4 c. Whipping cream, (I use liquid Coffee Mate to keep meat & dairy separate) Snipped parsley

Directions

  1. (Better Homes & Gardens)
  2. Peel and cut up squash. Remove seeds. In 4-qt Dutch oven, combine the squash, apples, chicken broth, water, bread, onion, salt, pepper, rosemary, and marjoram. Bring to boiling. Reduce heat; simmer, uncovered, for 45 min. Place 1/4 of the soup mix in blender container. Cover; blend until smooth. Pour into a large bowl. Repeat 3 times. Return all soup to Dutch oven. Bring to boiling. Reduce heat to simmering. Stir in cream.
  3. Serve garnished with snipped parsley.
  4. Makes 6 to 8 servings.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1708g
Calories 708  
Calories from Fat 178 25%
Total Fat 20.26g 25%
Saturated Fat 7.66g 31%
Trans Fat 0.0g  
Cholesterol 67mg 22%
Sodium 6914mg 288%
Potassium 774mg 22%
Total Carbs 121.42g 32%
Dietary Fiber 15.4g 51%
Sugars 63.8g 43%
Protein 14.2g 23%
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