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Combine chicken broth, squash and potato in a Dutch ove; bring to a boil. Cover, reduce heat, simmer 15 min or until squash and potato are tender. Remove squash and potato from pan with a slotted spoon, reserving broth.
While squash and potato cook, melt 1 tsp butter in a med nonstick skillet over med-low heat. Add the onion and apple; cook 20 min or until lightly browned, stirring occasionally.
Put apple mixture and squash/potato mixture in food processor and blend to coarse consistency.
Melt remaining 3 tsp butter in pan. Add flour; cook for 5 min or until golden brown, stirring constantly with a whisk. Gradually add 1 cup reserved broth, and cook for4 3 min or until slightly thickened.
Add thickened broth mixture, squash and apple mixture, salt and pepper to remaining broth in Dutch oven. Cook over med heat 5 min, stirring occasionally.
Serve with croutons and/or grated cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 22 | ||
Calories from Fat: 17 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 13.8mg | 0 % | |
Potassium 7.4mg | 0 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1g | ||
Protein 0.2g | 0 % | |
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: 22
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