Photo: Cala
Apple-Cinnamon and Butternut Squash Soup
11 ingredients
6 min + 20 min
4
openrecipes
Super flavorful and freezes well.
Estimated Nutrition (whole recipe, rough)
425
Calories
26g
Protein
16g
Fat
48g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Soup | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Topping | 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
- 16 ounces, weight FOR THE SOUP:
- 2 whole Frozen Butternut Squash Cubes, Thawed
- 1 cup Granny Smith Apples, Peeled, Cored, Sliced
- 1 cup Light Cream
- 1-½ teaspoon Almond Silk Milk
- 2 dashes Cinnamon
- 2 pinches Nutmeg
- ¼ cups Allspice
- 2 Tablespoons FOR THE TOPPING:
- ¼ teaspoons Sour Cream
- 2 Tablespoons Cool Whipped Topping
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes