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Recipe Summary

prep:
15 mins
cook:
28 mins to 30 mins
cool:
10 mins to 15 mins
Servings:
4
Max Servings:
6
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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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; total fat 4g; saturated fat 1g; polyunsaturated fatg; monounsaturated fat 2g; cholesterolmg; sodium 531mg; potassium 702mg; carbohydrates 35g; fiber 6g; sugar 14g; protein 6g; trans fatty acidg; vitamin a 173IU; vitamin c 36mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 52mcg; vitamin b12mcg; calcium 91mg; iron 1mg.

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