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Add a photoServings: 1
Ingredients
- 1 lrg Butternut or possibly buttercup -- squash
- 1Â 1/2 c. Sliced onion
- 1Â 1/2 c. Peeled & minced apple
- 1 c. Minced carrot
- 2 tsp Chopped fresh ginger
- 5 c. Water
Directions
- Put the whole squash in a microwave oven and cook on high power for 8 min. Peel the squash and cut into cubes. (If you do not have a microwave oven, this step may be omitted. This brief cooking time simply makes the squash easier to peel and cut up.) Place all of the ingredients in a large soup pot and simmer over medium-low heat for 45 min. Place the soup in a blender or possibly food processor, in batches, and blend till smooth and creamy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1585g | |
| Calories 178 | |
| Calories from Fat 9 | 5% |
| Total Fat 1.08g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 133mg | 6% |
| Potassium 724mg | 21% |
| Total Carbs 42.38g | 11% |
| Dietary Fiber 7.6g | 25% |
| Sugars 24.88g | 17% |
| Protein 3.38g | 5% |
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