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

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    • on January 21, 2010

      I made this last night with my daughter (who wants to be a chef). The apples overpowered the flavor of the squash. I used apple juice made from my juicer so maybe that was the reason for the pronounced apple flavor. I added a bit of cream which I had on hand instead of yogurt and that helped with the flavor a bit. Not a bad soup but I'll stick with my family recipe.

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    Nutritional Facts for Gingered Butternut Squash and Apple Soup

    Serving Size: 1 (502 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 188.1
     
    Calories from Fat 35
    19%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 70.0 mg
    2%
    Total Carbohydrate 36.9 g
    12%
    Dietary Fiber 5.1 g
    20%
    Sugars 13.4 g
    53%
    Protein 6.2 g
    12%

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