Search
by Ingredient

Winter Squash, Apple & Walnut Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by 191

YIELD

6 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

24 693.6
OUNCES ML/G BUTTERNUT SQUASH
pureed
2 3E+1
TABLESPOONS ML BUTTER
1 237
CUP ML APPLESAUCE
1 ½ 355
CUPS ML CHICKEN BROTH
¼ 59
CUP ML WALNUTS
ground, toasted
2 1E+1
TEASPOONS ML CHERVIL
crumbled *
½ 2.5
TEASPOON ML MACE
ground
1 1
X X SALT *
1 1
X X WHITE PEPPER *
½ 118
CUP ML WALNUTS

Directions

COMBINE ALL THE INGREDIENTS except the walnuts to be used for garnish in a large saucepan and stir to blend well.

Cook the soup over medium heat until warmed through, about 6 to 8 minutes.

Ladle the soup into bowls and add a few chopped walnut pieces in the center.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 287 68% from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 134mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 6%
Sugars g
Protein 15g
Vitamin A 231% Vitamin C 41%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
More health news

    Email this recipe