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Ingredientes
- 1 x Butternut, (16 ounce) squash, halved and seeded
- 3 med Green apples, peeled, cored, and coarsely minced
- 2 can (10 1/2 ounce) condensed chicken broth
- 1 1/2 c. Water
- 3 slc White bread, torn in pcs
- 1 med Onion, minced, (1/2 c.)
- 1 tsp Salt
- 1/8 tsp Dry rosemary
- 1/8 tsp Dry marjoram
- 1/4 c. Whipping cream, (I use liquid Coffee Mate to keep meat & dairy separate) Snipped parsley
Direcciones
- (Better Homes & Gardens)
- Peel and cut up squash. Remove seeds. In 4-qt Dutch oven, combine the squash, apples, chicken broth, water, bread, onion, salt, pepper, rosemary, and marjoram. Bring to boiling. Reduce heat; simmer, uncovered, for 45 min. Place 1/4 of the soup mix in blender container. Cover; blend until smooth. Pour into a large bowl. Repeat 3 times. Return all soup to Dutch oven. Bring to boiling. Reduce heat to simmering. Stir in cream.
- Serve garnished with snipped parsley.
- Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1708g | |
| Calories 708 | |
| Calories from Fat 178 | 25% |
| Total Fat 20.26g | 25% |
| Saturated Fat 7.66g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 6914mg | 288% |
| Potassium 774mg | 22% |
| Total Carbs 121.42g | 32% |
| Dietary Fiber 15.4g | 51% |
| Sugars 63.8g | 43% |
| Protein 14.2g | 23% |
