Photo: Cala
Estimated Nutrition (whole recipe, rough)
451
Calories
5g
Protein
14g
Fat
84g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- =
- 1 Clove garlic (opt)
- 1 Dsh olive oil
- 1/4 tbsp Ginger, minced (or more)
- 1 med Onion, chopped fine
- 3 cup Your favorite stock (2/13oz Cans)
- 1/4 cup Brown sugar
- 1 tbsp White sugar (or more)
- 1 tbsp Cinammon
- 1/2 tbsp Orange zest chopped fine (or More, up to 1 t)
- 3 Apples, peeled & chopped Small
- 2 pack Frozen cooked winter squash (Green Giant) thawed
- =
Directions
1
Toast the garlic, if used, in a few drops of olive oil.
2
Add the chopped onion, saute in part of the stock.
3
Add remainder of stock and rest of ingredients.
4
Cook, uncovered, over medium heat until apples have cooked down and soup has reduced to a light creamy consistency.
Recipe sourced from
fandom