Squash and Apple Soup
This is just one butternut squash soup recipe that I have, but I LOVE this soup. It’s different, and just really delicious.
INGRIDIENT
DIRECTION
Step: 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.
Step: 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 FACT
Per Serving: 140 calories; protein 3.1g; carbohydrates 28.6g; fat 2.8g; cholesterol 4.8mg; sodium 31.8mg.
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