| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Vegetarian | Soups, Vegetarian | 8 | Servings |
INGREDIENTS
| 2 1/2 | lb | Butternut squash, peel seed |
| & slice | ||
| 3/4 | lb | Cooking apples, peel core & |
| quarter | ||
| 4 | c | Chicken broth |
| 1 1/2 | Inch cinnamon stick | |
| 1 | c | Half and half |
| 1/4 | c | Butter, melted |
| 2 | T | Maple syrup |
| 1/4 | t | Salt |
| 1/4 | t | Ground nutmeg |
| 1/4 | t | Ground ginger |
| Apple slices | ||
| Ground nutmeg |
INSTRUCTIONS
Combine squash, apples, broth, and cinnamon sticks in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 to 30 minutes or until squash is tender. Remove cinnamon stick. Spoon mixture into container of an electric blender, and process until smooth. Return squash mixture to Dutch oven; stir in half and half and next 5 ingredients. Cook over low heat, stirring constantly, until well heated. Serve hot. If desired, garnish with apple slices and ground nutmeg. Yield 8 cups Per serving: 202 Calories; 11g Fat (45% calories from fat); 8g Protein; 22g Carbohydrate; 28mg Cholesterol; 925mg Sodium Recipe by: Southern Living, Oct 1988 Posted to MC-Recipe Digest V1 #830 by shade <liveoak@polaris.net> on Oct 7, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 218
Calories From Fat: 107
Total Fat: 12.2g
Cholesterol: 35.2mg
Sodium: 608.6mg
Potassium: 288mg
Carbohydrates: 20.2g
Fiber: 1g
Sugar: 15.2g
Protein: 8.7g