Peel squash, cut in half and remove seeds. Cut squash into 1 inch pieces. If you have frozen squash, you only need to thaw it.
Peel and chop parsnips and apple. Peel and chop onion fine. Melt butter in a 3 quart pan and brown the onion in it about 3 minutes. Add the parsnip and the apple and cook for 3 more minutes. Add the squash and the broth, bring to a boil and let simmer until squash is soft, about 15 minutes.
Puree the soup in a blender or with a hand mixer. Return to pan. Add the spices and the salt and pepper and heat for 2 minutes. Add the vinegar and finish seasoning to taste.
Serve the soup garnished with the cream and the browned almonds sprinkled on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (406g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 22 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5.1mg||2 %|
|Sodium 969.9mg||33 %|
|Potassium 610.5mg||16 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 16.3g|
|Protein 2.6g||4 %|
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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: 106
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