Apple Squash Soup
Description: Butternut squash, sweet potato and apples blend together with fresh herbs for a velvety smooth and luscious soup. It's a great start to your Thanksgiving dinner (and it makes a wonderful light main course with warm bread any time).
 Prep Time: | 15 minutes |
| Cook Time: | 35 minutes |
| Ingredients |
Preparation |
| 1 tbsp | [15 mL] | Crisco® Canola or Vegetable Oil |  |
| 1 | [1] | onion, chopped | |
| 1 | [1] | clove garlic, chopped | |
| 3 lb | [1.5 kg] | butternut squash, peeled and diced (about 8 cups/2 L) | |
| 1 | [1] | sweet potato, peeled and diced (about 1 lb/500 g) | |
| 2 | [2] | apples, peeled, cored and diced | |
| 4 cups | [1 L] | chicken or vegetable stock | |
| 1 tbsp | [15 mL] | chopped fresh thyme or 1 tsp/5 mL dried | |
| 1 tbsp | [15 mL] | chopped fresh rosemary or 1 tsp/5 mL dried | |
| 1 tsp | [5 mL] | salt | |
| ¼ tsp | [1 mL] | pepper | |
| ¾ cup | [175 mL] | Regular, 2% or Fat Free Carnation® Evaporated Milk | |
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Heat oil over medium heat in a stock pot or a large pot. Add onions
and garlic and cook gently 2-3 minutes or until soft and fragrant.
Add squash, sweet potato and apples. Stir to combine. Add next 5
ingredients. Bring to boil. Reduce heat, cover and simmer for 30
minutes or until squash is very tender.
Purée soup. Return to low heat for 5 minutes to warm soup. Stir in
evaporated milk. Taste and adjust seasoning if necessary.
Makes 10 cups
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Nutritional Information |
| Servings Per Recipe |
1 Cup (10) |
| Portion Size (10.60 oz) |
| Calories |
138 |
| Protein |
4.1 g |
| Fat |
3 g |
| Saturated Fat | 1 mg |
| Cholesterol |
6 mg |
| Carbohydrate |
25.9 g |
| Fibre | 3.6 g |
| Sodium |
637 mg |
|
| Vitamin A |
194 %DV |
| Vitamin C |
45 %DV |
| Calcium |
11 %DV |
| Iron |
8 %DV |
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