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

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    runswithfork's Note:

    Almost called this Squashalsauce it's such a great accompaniment to pork chops. This was easy and could also be done with a butternut squash or pumpkin. The curry is up to you. 3/4 of the family felt it improved it, but unfortunately didn't know my husband didn't like the stuff. I prepared my hubbard squash a week earlier (baked it whole with a lid cut out on the top for 2 hours) and froze it in baggies, but you can also use canned pumpkin.

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    Units: US | Metric


    1. 1
      Slowly cook onions in butter, add the apples and cook until soft.
    2. 2
      Add squash and allow to sweat if necessary.
    3. 3
      Add broth to cover veggies and the sprig of rosemary.
    4. 4
      Simmer for 10 minutes.
    5. 5
      Remove rosemary.
    6. 6
      Wisk the four and milk together and add to the pot and stir until the soup bubbles again for a minute.
    7. 7
      When all is soft and cooked through use your stick blender or regular blender to puree the soup smooth.
    8. 8
      Add curry to taste and serve.

    Ratings & Reviews:


    Nutritional Facts for Hubbard Squash and Apple Soup

    Serving Size: 1 (283 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 177.4
    Calories from Fat 94
    Total Fat 10.5 g
    Saturated Fat 6.2 g
    Cholesterol 27.1 mg
    Sodium 466.1 mg
    Total Carbohydrate 16.6 g
    Dietary Fiber 1.1 g
    Sugars 4.8 g
    Protein 5.8 g

    The following items or measurements are not included:

    fresh rosemary

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