Butternut Squash and Apple Cider Soup Recipe

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Butternut Squash and Apple Cider Soup
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Ingredients:

Directions:

  1. Heat butter in a large pot over medium heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. Add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and enough apple cider to cover vegetables. Bring mixture to a boil and cover pot. Reduce heat and simmer, adding more apple cider as needed, until vegetables are tender, 35 to 40 minutes.
  2. Blend vegetable mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 255.09 Kcal (1068 kJ)
Calories from fat 64.73 Kcal
% Daily Value*
Total Fat 7.19g 11%
Cholesterol 21.06mg 7%
Sodium 81.96mg 3%
Potassium 741.95mg 16%
Total Carbs 46.87g 16%
Sugars 30.51g 122%
Dietary Fiber 2.83g 11%
Protein 2.93g 6%
Vitamin C 14.8mg 25%
Vitamin A 0.3mg 10%
Iron 0.7mg 4%
Calcium 97.8mg 10%
Amount Per 100 g
Calories 61.21 Kcal (256 kJ)
Calories from fat 15.53 Kcal
% Daily Value*
Total Fat 1.73g 11%
Cholesterol 5.05mg 7%
Sodium 19.67mg 3%
Potassium 178.05mg 16%
Total Carbs 11.25g 16%
Sugars 7.32g 122%
Dietary Fiber 0.68g 11%
Protein 0.7g 6%
Vitamin C 3.6mg 25%
Vitamin A 0.1mg 10%
Iron 0.2mg 4%
Calcium 23.5mg 10%

* 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

  • 5.1
    Points
  • 7
    PointsPlus

Good Points

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

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