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This is just one butternut squash soup recipe that I have, but I LOVE this soup. It’s different, and just really delicious.
Ingredients
- 2 teaspoons butter
- 1 onion, chopped
- 1 pound butternut squash, peeled and chopped
- 2 apples, peeled and chopped
- 1 small potato, peeled and chopped
- 1 teaspoon grated fresh ginger root
- 1 pinch white pepper
- 4 cups water
- ¼ cup apple cider
- 1 teaspoon packed brown sugar
- ½ cup plain yogurt
- 1 tablespoon finely chopped toasted pecans
Directions
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 Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 140 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 6% |
| Cholesterol5mg | 2% |
| Sodium32mg | 1% |
| Total Carbohydrate29g | 10% |
| Dietary Fiber5g | 19% |
| Total Sugars12g | |
| Protein3g | |
| Vitamin C24mg | 119% |
| Calcium94mg | 7% |
| Iron1mg | 5% |
| Potassium552mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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