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Here is a great first course! Rich, creamy squash soup with a hint of apple is truly special and worthy of being on your holiday menu. – Holly Wilhelm, Sioux Falls, South Dakota
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cup (calculated without croutons and cheese) equals 97 calories, 4 g fat (1 g saturated fat), 7 mg cholesterol, 620 mg sodium, 15 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Squash Apple Soup in Taste of Home December/January 2011, p86
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Reviewed on Oct. 12, 2011 by Jennifer K
A warm comforting soup for a chilly day. It is a favorite!
Reviewed on Feb. 20, 2011 by stmpweez
Excellent recipe. Party of Six; everyone loved it! Even my husband, who does not care for soup said he would eat this again.
Reviewed on Jan. 07, 2011 by barry32
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nice
Reviewed on Jan. 07, 2011 by btaylor123
Delicious soup! I skipped the blender step completely, and the texture was still fine. This has great squash flavor, but needs some zing. Ginger might do it, as another reviewer suggested; I tried a bit more salt and some pepper sauce. Also added a chopped up carrot or 2 with the vegetables, for color.
Reviewed on Dec. 22, 2010 by countrfied girl
I've made this recipe several times this fall, it is awesome!! I do add 1 or 2 tsp. of ginger for extra zing, love it!!
Reviewed on Nov. 29, 2010 by JennLynn
This is recipe that requires you to "think out of the box" as my Aunt says. It really grows on your taste buds as you eat it! Very tasty the second time!
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