Apple Butternut Soup
|Butternut squash||1 Small|
|White potatoes||1⁄2 Pound, unpeeled (5 Small Pieces)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Unsweetened applesauce||1 1⁄2 Cup (24 tbs)|
1 Peel the squash and cut it into large cubes. Halve the potatoes. Cut the onion into thick slices.
2 In a medium saucepan, warm the butter over medium heat. Add the onion and cook until translucent, about 7 minutes.
3 Add the broth, squash, potatoes, salt and pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes and squash are tender, about 15 minutes.
4 With a slotted spoon, remove the vegetables to a food processor and puree. Add the applesauce and pulse to combine. Return the puree to the broth in the saucepan and stir to combine.
Serving size: Complete recipe
Calories 1030 Calories from Fat 225
% Daily Value*
Total Fat 26 g39.6%
Saturated Fat 15.7 g78.7%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 2092.9 mg87.2%
Total Carbohydrates 203 g67.7%
Dietary Fiber 32.7 g131%
Sugars 56.5 g
Protein 18 g36.2%
Vitamin A 1943.8% Vitamin C 417.4%
Calcium 51.1% Iron 44.3%
*Based on a 2000 Calorie diet