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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butternut Squash Soup2

Recipe Tags: Soup Recipes

Date Added: January 21, 2013

Ingredients:

1 Butternut Squash cubed
3 Unit Green Apples peeled and coarsely chopped
1 Onion chopped
1/4 Teaspoon Rosemary or marjoram, optional
1 Teaspoon Salt to 1 ts
1/4 Teaspoon Pepper red bell
3 Cans Chicken Broth 10 oz. each
2 Unit Water
1/4 Cup Heavy Cream or half and half
1 Unit Parsley Chopped fresh or garnish
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Directions:

1. Peel squash and seed it.

2. Cut into chunks. Combine all ingredients, except cream.

3. Bring to boil and simmer uncovered 45 minutes.

4. Puree\' soup in blender. Return mixture to sauce pan and bring to boiling point.

5. Reduce heat. Before serving add cream and sprinkle with parsley.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Fructose Malabsorption, Rosemary, Onion, Apple allergies.
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