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Mark Toddy: "This was AWESOME! I did modify the recipe a bit f…" Read More
10Ingredients
15Minutes
90Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 butternut squash (large, pitted, peeled and chopped)
- 2 apples (large, peeled, cored and chopped, I used Honeycrisp)
- 1 yellow onion (peeled and diced)
- 4 large carrots (cleaned, stems removed and chopped)
- 4 stalks celery (cleaned, ends removed and chopped)
- 1 box low sodium vegetable broth (about 4 cups)
- 2 cloves garlic (peeled and minced)
- 1 tsp. nutmeg
- salt
- pepper
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NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories90Calories from Fat┅ |
% DAILY VALUE |
Total Fat0g0% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium150mg6% |
Potassium490mg14% |
Protein2g |
Calories from Fat┅ |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber5g20% |
Sugars9g |
Vitamin A280% |
Vitamin C35% |
Calcium6% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Mark Toddy 7 years ago
This was AWESOME! I did modify the recipe a bit for my taste. I roasted the squash and carrots in the oven to get them caramelized. I substituted Chinese Five Spice instead of nutmeg and added evaporated milk after I pureed the veggies. My garnish was gnocchi.
Rick Chester 8 years ago
I made this soup and followed the directions as written with the only exception that I used two stalks of celery and not four. To me the celery was still overpowering with it cut in half. I think leaving it out would improve the recipe.
Plankers 8 years ago
Very easy, very delicious. I altered the spices a bit adding ginger and such. I will be making this again.