1. Slice produce.
2. In a large pot, heat oil and saute onion (or leek) and celery until soft. Add squash, apple, water and cider. Bring to boil, then turn heat down to slow-boil covered until soft, about 10 minutes.
Or, to avoid having to cut the squash and to concentrate the sweet taste, bake whole squash on a dry baking sheet at 400 or 450 degrees until completely soft when pierced with a small knife, about an hour. Peel, seed and puree with other ingredients.
3. Transfer solids to food processor and puree with remaining ingredients. Add liquid gradually to texture desired, continuing to blend. Return soup to pot and heat through to marry flavors. Garnish by sprinkling nutmeg and nuts over surface and placing chives crossing each other in middle.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (349g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 109 (53%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 583.6mg||20 %|
|Potassium 561.8mg||15 %|
|Total Carbohydrate 23g||7 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 18.2g|
|Protein 4.7g||7 %|
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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: 205
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