Peel and cube the squash, sweet potato and apples. Finely dice the onion. Cover and boil all of these in the stock & apple juice for about 10 minutes, or until tender, then uncover. Blend everything together into a smooth consistency. Grate the fresh ginger root and the nutmeg directly into the mix. Add cinnamon, pepper, butter and half and half. Keep blending into a creamy consistency.
Garnish with sour cream and chives.
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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 8|
|Calories from Fat: 94 (44%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 28.9mg||9 %|
|Sodium 162.5mg||6 %|
|Potassium 468.2mg||12 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 24.8g|
|Protein 3.8g||5 %|
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Calories per serving: 215
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