Directions:
- Melt butter in large saucepan on medium heat. Add onions; cook 4 minutes or untl tender-crisp, stirring occasionaly. Stir in nutmeg; cook 1 minute. Add squash, apples and broth; stir. Bring to a boil. Reduce heat ot medium-low; cover. Simmer 50 minutes. or until squash and apples are tender, stirring occasionally.
- Cool soup slightly. Add in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.
- Ladle soup into eight serving bowls. Just before serving, add 1 tablespoon of the cream cheese spread to each bowl; stir gently to swirl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.34 Kcal (692 kJ) | ||
| Calories from fat | 90.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.1g | 16% | |
|---|---|---|---|
| Cholesterol | 22.73mg | 8% | |
| Sodium | 164.81mg | 7% | |
| Potassium | 407.34mg | 9% | |
| Total Carbs | 19.02g | 6% | |
| Sugars | 5.87g | 23% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 2.44g | 5% | |
| Vitamin C | 23.2mg | 39% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 1.2mg | 6% | |
| Calcium | 95.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 100.06 Kcal (419 kJ) | ||
| Calories from fat | 54.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 16% | |
|---|---|---|---|
| Cholesterol | 13.75mg | 8% | |
| Sodium | 99.74mg | 7% | |
| Potassium | 246.52mg | 9% | |
| Total Carbs | 11.51g | 6% | |
| Sugars | 3.55g | 23% | |
| Dietary Fiber | 1.51g | 10% | |
| Protein | 1.47g | 5% | |
| Vitamin C | 14.1mg | 39% | |
| Vitamin A | 0.7mg | 36% | |
| Iron | 0.7mg | 6% | |
| Calcium | 58.1mg | 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.
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