Squash and Apple Soup Recipe

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Squash and Apple Soup
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Ingredients:

Directions:

  1. Sweat the diced onion in a large pot with the olive oil.
  2. Add the mild curry paste, tumeric and diced gala apple. Stir to combine.
  3. Scrape acorn squash from skin and add to pot with pumpkin.
  4. Stir in chicken stock and apple juice and bring to a boil for 10 minutes.
  5. Reduce to simmer and puree mixture with emulsion blender until smooth and creamy.
  6. Taste for seasonings. Salt and Pepper? Which I used neither.
  7. Add can of coconut milk. Bring back to warmth and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 142.76 Kcal (598 kJ)
Calories from fat 65.84 Kcal
% Daily Value*
Total Fat 7.32g 11%
Cholesterol 4.8mg 2%
Sodium 241.46mg 10%
Potassium 345.59mg 7%
Total Carbs 14.63g 5%
Sugars 5.63g 23%
Dietary Fiber 1.16g 5%
Protein 5.47g 11%
Vitamin C 10.6mg 18%
Iron 0.6mg 4%
Calcium 27.6mg 3%
Amount Per 100 g
Calories 44.71 Kcal (187 kJ)
Calories from fat 20.62 Kcal
% Daily Value*
Total Fat 2.29g 11%
Cholesterol 1.5mg 2%
Sodium 75.62mg 10%
Potassium 108.23mg 7%
Total Carbs 4.58g 5%
Sugars 1.76g 23%
Dietary Fiber 0.36g 5%
Protein 1.71g 11%
Vitamin C 3.3mg 18%
Iron 0.2mg 4%
Calcium 8.7mg 3%

* 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

  • 3.2
    Points
  • 4
    PointsPlus

Good Points

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

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