Apple Butternut Light Soup Recipe

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Apple Butternut Light Soup
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Ingredients:

Directions:

  1. Preheat oven to 350 deg F.
  2. Cut squash in half length-wise and scoop out seed. Use extra virgin olive oil to coat baking sheet. Place squash skin-side up and bake for 40 minutes.
  3. Chop celery, onion and apples and cook over medium heat until onions are soft (add water or a little more olive oil to coat the pan).
  4. When onions and apples are mostly soft, add chicken broth and simmer.
  5. Take butternut out of the oven and let cool on the baking sheet. When cool, scoop squash into the simmering pot.
  6. Cover and simmer for ten minutes.
  7. Laddle soup into blender and puree. Add water to change the consistency.
  8. Serve or store.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1016.12 Kcal (4254 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 3554.06mg 148%
Potassium 7763.06mg 165%
Total Carbs 244.18g 81%
Sugars 42.08g 168%
Dietary Fiber 47.04g 188%
Protein 19.88g 40%
Vitamin C 293.2mg 489%
Iron 18.1mg 101%
Calcium 727.8mg 73%
Amount Per 100 g
Calories 30.87 Kcal (129 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 107.96mg 148%
Potassium 235.82mg 165%
Total Carbs 7.42g 81%
Sugars 1.28g 168%
Dietary Fiber 1.43g 188%
Protein 0.6g 40%
Vitamin C 8.9mg 489%
Iron 0.6mg 101%
Calcium 22.1mg 73%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.5
    Points
  • 25
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium

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