Squash and Apple Soup Recipe_Paula Butler

We are making Squash and Apple Soup on this week's "Dinner Tonight." Watch some simple steps to an amazing dinner for your family.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 4
Cost per Serving: $2.14

Utensils Needed
Baking sheet
Parchment paper
Potato masher or blender
Saucepan
Cutting board and knife

Ingredients:

• 1 butternut squash, peeled and cubed


• 1 large onion, peeled and chopped


• 4 cloves garlic, peeled and sliced


• 1 medium apple, peeled, cored and sliced


• 1 teaspoon ground ginger


• 3 cups chicken stock


• 1/4 cup chopped parsley


• 1 tablespoon light sour cream

  Directions:
  

  1. Preheat oven to 400 degrees. Line baking dish with

     parchment paper. Placed peeled and cubed squash, sliced

     apples, chopped onion and sliced garlic on paper. Sprinkle

     ginger over all and mix gently. Roast in oven until tender

     and slightly brown; about 40 minutes.

  
  
  2. Remove from oven and place mixture in a saucepan. Add

     2 cups broth and puree with a potato masher or hand

     blender. Add remaining stock and simmer over medium heat

     until bubbly.

  
  
  3. Top with dollop of light sour cream and chopped

     parsley.

  NUTRITION FACTS
  Calories: 175
  Fat: 4g
  Cholesterol: 11 mg
  Sodium: 277 mg
  Total Carbohydrates: 30 g
  Dietary Fiber: 3 g