Butternut Squash and Apple Soup
Try this Butternut Squash and Apple Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
lunch
lunch
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 1/2 c water
- 1 ts salt
- 1 butternut; (16 oz) squash,
- 3 md green apples; peeled, cored,
- 2 cn (10 1/2 oz) condensed
- 3 sl white bread; torn in pieces
- 1 md onion; chopped, (1/2 cup)
- 1/8 ts dried rosemary
- 1/8 ts dried marjoram
- 1/4 c whipping cream; (i use
- snipped parsley
- Carbohydrate 4.97961 g
- Cholesterol 0 mg
- Fat 0.34221 g
- Fiber 2.17912498998642 g
- Protein 1.119315 g
- Saturated Fat 0.09005325 g
- Serving Size 1 1 Serving (199g)
- Sodium 16.50525 mg
- Sugar 2.80048501001358 g
- Trans Fat 0.0488685 g
- Calories 21 calories
(Better Homes & Gardens) Peel and cut up squash. Remove seeds. In 4-quart 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 minutes. Place 1/4 of the soup mixture in blender container. Cover; blend till 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. Serve garnished with snipped parsley. Makes 6 to 8 servings. Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Oct 05, 1998,
