Recipe courtesy of Curtis Aikens
Butternut Soup
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 172
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 31
- Dietary Fiber
- 5
- Sugar
- 13
- Protein
- 2
- Cholesterol
- 15
- Sodium
- 21
Ingredients
2 pounds butternut squash, peeled and cubed
2 apples, peeled and cubed
1 large onion, chopped
3 tablespoons butter
1 teaspoon ground ginger
1/2 cup apple cider
2 cups vegetable stock
Milk or cream
Directions
- Heat the butter in a soup pot and saute the onions until they are softened. Add the squash and apples and the ground ginger. Add the cider and stock, cover and cook until softened, about 25 minutes or longer. Blend the soup, thinning with additional stock if needed. Add heated milk or cream just before serving.
- TIP:
- VEGGIE SPAGHETTI
- Here's a great way to get your kids to eat squash! Just pierce the stem end of a spaghetti squash with a knife or metal skewer, and place on roasting sheet. Roast at 350 for about an hour, open, and create strands by pulling away the flesh with your fork. Serve with butter and Parmesan cheese or tomato sauce