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Butternut Soup
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 296
% Daily Value**
Total Fat 11g
17%
Saturated Fat 6g
9%
Unsaturated Fat 1g
Cholesterol 23mg
8%
Sodium 902mg
38%
Total Carbohydrate 51g
17%
Dietary Fiber 4g
14%
Sugars 20g
Protein 4g
Vitamin A  534%Vitamin C  76%
Calcium  12%Iron  14%
Potassium  27%Vitamin E  16%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butternut Soup

Recipe Tags: Soup Recipes

Date Added: January 04, 2014

Ingredients:

2 Cups Vegetable Stock (or water)
3 Tablespoons Butter or marg
1 Teaspoon Ground Ginger or
1/2 Cup Apple Cider (I used fresh from the cider mill)
1 Onion chopped
2 Pounds Butternut Squash peeled and cubed
2 Apples peeled and cubed
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Directions:

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.
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