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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot heat oil over medium heat. Add carrot, celery, and onion. Cook, stirring occasionally, for 8 to 10 minutes or until tender and starting to brown. Add the squash, apple, and broth. Bring to boiling. Reduce heat. Simmer, uncovered, for 20 minutes or until squash is tender. Cool slightly.

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Instructions Checklist
  • Puree the soup, in batches if necessary, in a blender or food processor, or with an immersion blender. Season to taste with pepper and serve topped with whole grain croutons. Makes 4 to 6 servings (about 6-1/2 cups).

Nutrition Facts

185 calories; 4 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 531 mg sodium. 702 mg potassium; 35 g carbohydrates; 6 g fiber; 14 g sugar; 6 g protein; 0 g trans fatty acid; 173 IU vitamin a; 36 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 1 mg iron;

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