A hearty low fat autumn soup
| 3 | cup winter squash, butternut |
| 2 | apples |
| 14 | oz chicken broth or vegetable broth |
| 4 | oz white wine |
| 1 | tsp crushed red pepper |
| 1/4 | tsp ground cinnamon |
| 1/4 | tsp ground nutmeg |
| 1/4 | tsp ground ginger |
| 2 | tbsp chives, fresh chopped |
- Halve, peel and clean squash.
- Slice and core apple.
- Place apple and squash in ziploc almost completely closed.
- cook in microwave for 7-10 minutes, or until completely soft.
- Place squash, apple, and enough broth to moisten in blender, and blend until smooth.
- Pour blended mixture into a medium sauce pan, and add rest of broth, wine, ginger, cinnamon, and red pepper.
- Bring to a gentle simmer for 5 minutes or so.
- Ladle into bowls, and garnish with chives.
Vegetables, Appetizers, First Course, Side Dish, Soup, Microwave, Puree, Quick, Simmer, Vegetarian, Kosher, Halal
| Nutrition Facts | ||||||
Serving Size 303.9g |
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Amount Per Serving |
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Calories 119 Calories from Fat
8 |
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% Daily Value* |
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Total Fat
0.9g 1%
|
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Saturated Fat
0.2g 1%
|
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|
Trans Fat
0.0g |
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Cholesterol
0mg 0%
|
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Sodium
321mg 13%
|
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Total Carbohydrates
22.3g 7%
|
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Dietary Fiber
3.5g 14%
|
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Sugars
7.8g |
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Protein
3.2g
|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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