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Harvest Soup
Nb persons: 0
Yield: 4 to 6 servings (about 6-1/2 cups)
Preparation time:
Total time:
Source:
1 tbsp | olive oil |
1/2 cup | chopped carrot |
celery | |
1/3 cup | chopped onion |
1 1/2 lbs | butternut squash, peeled, seeled and cut into 1 inch cubes |
2 medium | golden delicious apples, cored and cut into 1/2 inch pieces |
4 cups | low sodium chicken broth |
ground black pepper to taste | |
crouton |
Directions
1. In a large pot heat oil over medium heat. Add carrot, celery, and onion. Cook, stirring occasionally, for 8 to 10 minutes or until tender and starting to brown. Add the squash, apple, and broth. Bring to boiling. Reduce heat. Simmer, uncovered, for 20 minutes or until squash is tender. Cool slightly.
2. Puree the soup, in batches if necessary, in a blender or food processor, or with an immersion blender. Season to taste with pepper and serve topped with whole grain croutons. Makes 4 to 6 servings (about 6-1/2 cups).
Nutrition Facts
Calories 185, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Sodium 531 mg, Carbohydrate 35 g, Total Sugar 14 g, Fiber 6 g, Protein 6 g, Vitamin C (DV%) 61, Calcium (DV%) 9, Iron (DV%) 7
Percent Daily Values are based on a 2,000 calorie diet
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