Makes about 36 oz of soup. This is an earthy soup, very nutty. A great blend of squash and apple. Sweet, almost pumpkin-like flavors.
Peel and cube the squash. Place the squash and the apple juice into a covered pot on high heat. Peel & cube the apples. Add the apples to the squash & re-cover. Finely dice the onion, adding it to the pot, and re-covering. Continuing boiling until everything is tender enough to puree, then uncover. Blend everything together into a smooth consistency. Grate the fresh ginger root and the nutmeg directly into the mix. Add cinnamon, butter , pepper, salt, and half and half. Keep blending into a creamy consistency.
Garnish with yogurt and chives.
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 6 | ||
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Calories: 235 | ||
Calories from Fat: 115 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 35.3mg | 11 % | |
Sodium 78mg | 3 % | |
Potassium 429.4mg | 11 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 27.1g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 235
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