Appetizers / Soups / Salads

Autumn Squash Soup is for Dinner.

Autumn Squash Soup takes 20 minutes to prepare.

Autumn Squash Soup takes 60 minutes to cook.

Autumn Squash Soup makes 6 servings.

The ingredients for Autumn Squash Soup are:

From the farmers market:
1 Large butternut squash, cooked (roasted or microwaved) and cut into chunks
2 Medium apples (pink lady, macintosh, etc), peeled, cored and diced
1 large sweet onion, thinly sliced

1 Can organic pumpkin puree, no salt added
6 cups low sodium chicken broth (free range)
2 Tablespoons of Olive Oil
1 Tablespoon Earth balance buttery spread

2 Tablespoons of mild curry powder
2 Teaspoons of ground cinnamon
1 Teaspoon ground ginger
Salt and pepper to taste

Here is how you make Autumn Squash Soup:

Heat olive oil and butter in stock pot, add onions, curry powder, cinnamon and ginger, and cook on medium heat until caramelized (at least 20 minutes). Add butternut squash and apples, mixing thoroughly. Let the mixture heat through for a few minutes until it begins to sizzle in the pot. Add pumpkin puree and mix thoroughly. Heat through and mix in the chicken broth. Bring to boil, then cover and simmer on low for 30 minutes or until apples are tender. Remove from heat and let cool then puree in a food processor to desired consistency. I don't add dairy, but you could add heavy cream or condensed milk.Enjoy!Number of Servings: 6Recipe submitted by SparkPeople user FORCEOFHOBBIT1.

The nutritional information for Autumn Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 163.1

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 487.7 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 7.7 g
• Protein: 4.4 g

The dietary needs meet for Autumn Squash Soup is Low Fat