Directions:
- Melt the margarine in a medium-size pot or large saucepan over moderate heat.
- Stir in the onion, cover, and sweat for 10 minutes.
- Add the squash, apples, stock, salt, and bay leaf to the pot.
- Bring to a boil, reduce the heat to moderately low, cover, and simmer the soup until the squash and apples are very soft, about 20 minutes.
- Remove from the heat.
- As the soup simmers, pour the cider into a medium-size skillet, bring to a boil, and reduce to 4 or 5 tablespoons; you don't have to be too precise about it.
- Remove from the heat.
- Remove the bay leaf from the soup, then spoon the solids into a food processor.
- Process the mixture until smooth, then stir it back into the broth.
- Add the reduced cider.
- Reheat the soup, stirring in the brown sugar and spices.
- Serve piping hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.73 Kcal (761 kJ) | ||
| Calories from fat | 44.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 8% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 318.29mg | 13% | |
| Potassium | 537.77mg | 11% | |
| Total Carbs | 29.75g | 10% | |
| Sugars | 15.34g | 61% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 4.56g | 9% | |
| Vitamin C | 20.2mg | 34% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 0.8mg | 4% | |
| Calcium | 55.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 50.86 Kcal (213 kJ) | ||
| Calories from fat | 12.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 8% | |
|---|---|---|---|
| Cholesterol | 1.01mg | 1% | |
| Sodium | 89.07mg | 13% | |
| Potassium | 150.5mg | 11% | |
| Total Carbs | 8.32g | 10% | |
| Sugars | 4.29g | 61% | |
| Dietary Fiber | 0.97g | 14% | |
| Protein | 1.28g | 9% | |
| Vitamin C | 5.6mg | 34% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.2mg | 4% | |
| Calcium | 15.6mg | 6% | |
* 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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