Source: Parents Magazine

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Credit: Yunhee Kim

Recipe Summary test

prep:
15 mins
cook:
28 mins
cool:
10 mins
total:
53 mins
Servings:
4
Yield:
6-1/2 cups
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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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  • 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; fat 4g; saturated fat 1g; carbohydrates 35g; mono fat 2g; insoluble fiber 6g; sugars 14g; protein 6g; vitamin a 173.5IU; vitamin c 36mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2mg; vitamin b6 0.3mg; folate 52.4mcg; sodium 531mg; potassium 702mg; calcium 90.9mg; iron 1.3mg.
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