Butternut Squash Apple Soup Recipe
Ingredients
- 3 tablespoons butter
- 1 sweet onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 celery rib, chopped
- 1 (3-4 lb) butternut squash, peeled, seeded and chopped
- 1/2 teaspoon ground ginger
- 1 teaspoon curry powder
- 32 oz. vegetable broth
- 3/4 cup Musselman’s Apple Butter
- Salt & pepper, to taste
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2663g | |
| Calories 1081 | |
| Calories from Fat 321 | 30% |
| Total Fat 36.65g | 46% |
| Saturated Fat 22.25g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 4024mg | 168% |
| Potassium 5376mg | 154% |
| Total Carbs 197.52g | 53% |
| Dietary Fiber 32.3g | 108% |
| Sugars 54.81g | 37% |
| Protein 17.1g | 27% |
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