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Apple Squash Soup

Healthycooking's picture
  Corn oil 1 Tablespoon
  Apple 1 , chopped
  Onion 1⁄2 , chopped
  Low fat ricotta cheese 8 Ounce
  Low sodium chicken broth 1 Can (10 oz) (Divided)
  Frozen butternut squash 22 Ounce (2 Package Thawed)
  Dried tarragon leaves 1⁄4 Teaspoon, crushed

Heat oil in large saucepan.
Cook and stir apple and onion in hot oil until tender; remove from heat.
Place ricotta cheese in blender container; process until very smooth.
Add 1 cup broth and apple mixture to blender.
Cover; process until very smooth.
Return to saucepan.
Add remaining broth, squash, French's® Creamy Spread„¢ Mustard and tarragon; whisk until smooth.
Cook over low heat, stirring occasionally, until heated through, 5 to 10 minutes.
Garnish as desired.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 881 Calories from Fat 314

% Daily Value*

Total Fat 36 g54.9%

Saturated Fat 13.1 g65.6%

Trans Fat 0.1 g

Cholesterol 70.3 mg23.4%

Sodium 398.5 mg16.6%

Total Carbohydrates 116 g38.6%

Dietary Fiber 17.3 g69.3%

Sugars 33.3 g

Protein 39 g78.3%

Vitamin A 1346.2% Vitamin C 239.3%

Calcium 96.7% Iron 37.1%

*Based on a 2000 Calorie diet

Apple Squash Soup Recipe