Photo: Cala
Butternut Squash & Apple Soup
12 ingredients
openrecipes
Our butternut squash puree makes it easy to prepare this autumn soup, which is enriched with crème fraîche. Granny Smith apple lends a sweet-tart flavor.
Estimated Nutrition (whole recipe, rough)
418
Calories
33g
Protein
16g
Fat
38g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. unsalted butter
- 1 yellow onion, thinly sliced
- 1 jar (2 lb.) butternut squash puree
- 1 Granny Smith apple, peeled, cored and thinly sliced
- 2 cups low-sodium chicken broth
- 2 small bay leaves
- 3 tsp. kosher salt
- 1/2 cup crème fraîche
- 1/4 tsp. ground coriander (optional)
- 1/4 tsp. grated peeled fresh ginger (optional)
- Fried sage leaves for garnish
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes