Harvest Squash Soup
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 10 servings (2-1/2 quarts).
This soup is perfect for a group after an autumn outing. The combination of squash, applesauce and spices gives it an appealing flavor.
Ingredients
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1-1/2 cups chopped onions
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1 tablespoon vegetable oil
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4 cups mashed cooked butternut squash
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3 cups chicken broth
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2 cups unsweetened applesauce
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1-1/2 cups milk
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1 bay leaf
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1 tablespoon sugar
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1 tablespoon lime juice
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1 teaspoon curry powder
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1/2 teaspoon salt, optional
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon pepper
Directions
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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.
Nutrition Facts
1 cup: 113 calories, 2g fat (0 saturated fat), 1mg cholesterol, 60mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
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