Appetizers / Soups / Salads

Butternut Squash Soup with Apples and Cranberries takes several minutes to prepare.

Butternut Squash Soup with Apples and Cranberries takes several minutes to cook.

Butternut Squash Soup with Apples and Cranberries makes 10 servings.

The ingredients for Butternut Squash Soup with Apples and Cranberries are:

Butternut Squash, 2 cup, cubes
Parsnips, .6 parsnip (9" long)
Beets, fresh, 1 cup
Ginger Root, 4 slices (1" dia)
Apples, fresh, 4 small (2-1/2" dia) (approx 4 per lb
Cranberries, 1 cup, whole
Water, tap, 6 cup (8 fl oz)
*Better Than Boullion Chicken, 2 tsp
*Chobani Greek Yogurt - Vanilla, .5 serving

Here is how you make Butternut Squash Soup with Apples and Cranberries:

Roast vegetables in 400? oven with rosemary, whole cloves, two cinnamon sticks, and a splash of olive oil, for 35 minutes, stirring vegetables once halfway through. About five minutes before vegetables are finished roasting, add 6 cups of water to stock pot and heat on high. Add apples, cored and sliced, and cranberries. Add vegetables, and simmer for 30?45 minutes or until squash and apples are both soft. Blend with an immersion blender and allow to simmer a little more to thicken up. Remove from heat, stir in Greek yogurt, and serve. Serving Size: makes 10 8-oz servingsNumber of Servings: 10Recipe submitted by SparkPeople user NFGLRYGRL.

The nutritional information for Butternut Squash Soup with Apples and Cranberries is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 68.2

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 155.8 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 3.5 g
• Protein: 1.8 g