Directions:
- Heat oil and butter in large saucepan. Add onions and red pepper to taste. Cook and stir until onions are tender, about 10 minutes. Add squash, apples, chicken broth and pepper. Bring to a boil.
- Cover and cook on low hear until apples and squash are very soft, about 30 minutes. Puree with food processor then return to saucepan. Add cream or half and half, stir, reheat and serve.
- Garnish with chives, green onions, sour cream, toasted pecans, etc.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.36 Kcal (927 kJ) | ||
| Calories from fat | 81.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.1g | 14% | |
|---|---|---|---|
| Cholesterol | 20.01mg | 7% | |
| Sodium | 311.62mg | 13% | |
| Potassium | 808.2mg | 17% | |
| Total Carbs | 33.47g | 11% | |
| Sugars | 10.58g | 42% | |
| Dietary Fiber | 5.94g | 24% | |
| Protein | 3.44g | 7% | |
| Vitamin C | 31.4mg | 52% | |
| Iron | 1.5mg | 8% | |
| Calcium | 117.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 52.92 Kcal (222 kJ) | ||
| Calories from fat | 19.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 14% | |
|---|---|---|---|
| Cholesterol | 4.78mg | 7% | |
| Sodium | 74.49mg | 13% | |
| Potassium | 193.2mg | 17% | |
| Total Carbs | 8g | 11% | |
| Sugars | 2.53g | 42% | |
| Dietary Fiber | 1.42g | 24% | |
| Protein | 0.82g | 7% | |
| Vitamin C | 7.5mg | 52% | |
| Iron | 0.3mg | 8% | |
| Calcium | 28.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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