Squash and Apple Soup Recipe

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Ingredients:

Serving

2 tsp butter
1 onion, chopped
1 lb butternut squash, peeled and chopped
2 apples, peeled and chopped
1 small potato, peeled and chopped
1 tsp grated fresh ginger root
1 pinch white pepper
4 cups water
1/4 cup apple cider
1 tsp packed brown sugar
1/2 cup plain yogurt
1 tbsp finely chopped toasted pecans

Directions:

In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.
In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	140.72 Kcal (589 kJ)
Calories from fat	33.48 Kcal
		% Daily Value*
Total Fat	3.72g	6%
Cholesterol	6.04mg	2%
Sodium	29.59mg	1%
Potassium	487.92mg	10%
Total Carbs	26.93g	9%
Sugars	12.13g	49%
Dietary Fiber	3.98g	16%
Protein	2.26g	5%
Vitamin C	21mg	35%
Vitamin A	1mg	33%
Iron	1.1mg	6%
Calcium	95.2mg	10%

Amount Per 100 g
Calories	38.06 Kcal (159 kJ)
Calories from fat	9.05 Kcal
		% Daily Value*
Total Fat	1.01g	6%
Cholesterol	1.63mg	2%
Sodium	8mg	1%
Potassium	131.97mg	10%
Total Carbs	7.29g	9%
Sugars	3.28g	49%
Dietary Fiber	1.08g	16%
Protein	0.61g	5%
Vitamin C	5.7mg	35%
Vitamin A	0.3mg	33%
Iron	0.3mg	6%
Calcium	25.7mg	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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