Makes about 48 oz of soup. This is an earthy & rooty soup, with just a hint of apple. This is a soft soup, with a slightly hearty feeling. NO salt added... (at least in this version)
Peel and cube the squash, sweet potato and apples. Finely dice the onion. Cover and boil all of these in the stock & apple juice for about 10 minutes, or until tender, then uncover. Blend everything together into a smooth consistency. Grate the fresh ginger root and the nutmeg directly into the mix. Add cinnamon, pepper, butter and half and half. Keep blending into a creamy consistency.
Garnish with sour cream and chives.
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Serving Size: 1 Serving (276g) | ||
Recipe Makes: 8 | ||
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Calories: 215 | ||
Calories from Fat: 94 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 28.9mg | 9 % | |
Sodium 162.5mg | 6 % | |
Potassium 468.2mg | 12 % | |
Total Carbohydrate 28.7g | 8 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 24.8g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 215
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