** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat the butter in a soup pot and saute the onions until they are softened.
2. Add the squash and apples and the ground ginger.
3. Add the cider and stock, cover and cook until softened, about 25 minutes or longer.
4. Blend the soup, thinning with additional stock if needed.
5. Add heated milk or cream just before serving.
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Dietary Notes:
This recipe is high in Vitamin A with 534% of your daily recommended intake per serving. This recipe is high in Vitamin C with 76% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Fructose Malabsorption, Onion, Apple allergies.