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    You are in: Home / Recipes / Butternut Squash & Apple Soup Recipe
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    Butternut Squash & Apple Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    Chris Reynolds's Note:

    A Goodhousekeeping recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In 7- to 8-quart saucepot, heat butter and oil on medium-low until butter melts and is foamy. Add onions and curry powder; cook 15 to 20 minutes or until onions are tender, stirring and scraping bottom of pot occasionally.
    2. 2
      Peel squash; cut in half and discard seeds. Cut squash into 1" chunks. Peel and core apples; cut into 1" chunks.
    3. 3
      To saucepot, add squash, apples, 2 C water, salt, and pepper. Heat to boiling on high; reduce heat to medium-low. Cover; simmer 30-40 minutes or until squash and apples are very soft.
    4. 4
      Transfer mixture in batches to food processor or blender and process until coarsely pureed. Return puree to pot. Stir in apple juice, and 1 tsp salt (opt.). If soup seems too thick, add water in 1/4 C increments as desired.
    5. 5
      When ready to serve soup, cut bread into twelve 1/2" thick slices at an angle. In broiler or toaster oven, toast bread until golden brown. Spread 1 tbsp goat cheese on each slice; garnish with parsley. Serve bread with soup.

    Ratings & Reviews:

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    Nutritional Facts for Butternut Squash & Apple Soup

    Serving Size: 1 (470 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 505.5
     
    Calories from Fat 94
    18%
    Total Fat 10.5 g
    16%
    Saturated Fat 5.0 g
    25%
    Cholesterol 16.3 mg
    5%
    Sodium 911.4 mg
    37%
    Total Carbohydrate 91.9 g
    30%
    Dietary Fiber 9.0 g
    36%
    Sugars 21.2 g
    85%
    Protein 15.9 g
    31%

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