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Dad's Butternut Soup

 
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Butternut Soup recipe

Yield

8

servings

Prep

20

min

Cook

30

min

Ready

50

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

2 pounds butternut squash
and cubed
2 each apples
peeled and cubed
1 each onions
large, chopped
3 tablespoons butter
1 teaspoon ginger
ground
*
½ cup apple cider
*
2 cups vegetable stock
½ cup milk
or cream

Directions

Heat the butter in a soup pot and sauté the onions until they are softened.

Add the squash and apples and the ground ginger.

Add the cider and stock, cover and cook until softened, about 25 minutes or longer.

Blend the soup, thinning with additional stock if needed.

Puree to desired consistency if desired.

Heat and add milk or cream just before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 14838% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 57mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 342% Vitamin C 43%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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