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Harvest Squash Soup Recipe
Harvest Squash Soup Recipe photo by Taste of Home
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 10 servings

Ingredients

  • 1-1/2 cups chopped onions
  • 1 tablespoon vegetable oil
  • 4 cups mashed cooked butternut squash
  • 3 cups chicken broth
  • 2 cups unsweetened applesauce
  • 1-1/2 cups milk
  • 1 bay leaf
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper

Nutritional Facts

One 1-cup serving (prepared with low-sodium broth and skim milk and without salt) equals 113 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 60 mg sodium, 22 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Directions

  1. In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving. Yield: 10 servings (2-1/2 quarts).
Originally published as Harvest Squash Soup in Country August/September 1997, p49

Nutritional Facts

One 1-cup serving (prepared with low-sodium broth and skim milk and without salt) equals 113 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 60 mg sodium, 22 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

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