Directions:
- Melt butter in saucepan.
- Add squash, leeks, carrot, and celery.
- Sauté about 15 minutes.
- Mix in apples, thyme, and sage.
- Add stock and 1 cup cider; boil.
- Reduce heat to med-low.
- Cover and simmer about 30 minutes.
- Cool slightly.
- Puree soup in blender.
- Return to pan.
- Bring soup to simmer.
- Mix in whipping cream.
- Add 1/2 cup cider if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.54 Kcal (739 kJ) | ||
| Calories from fat | 79.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.83g | 14% | |
|---|---|---|---|
| Cholesterol | 25.53mg | 9% | |
| Sodium | 216.89mg | 9% | |
| Potassium | 506.14mg | 11% | |
| Total Carbs | 20.4g | 7% | |
| Sugars | 12.46g | 50% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 5.51g | 11% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.6mg | 3% | |
| Calcium | 44.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 55 Kcal (230 kJ) | ||
| Calories from fat | 24.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 14% | |
|---|---|---|---|
| Cholesterol | 7.95mg | 9% | |
| Sodium | 67.57mg | 9% | |
| Potassium | 157.68mg | 11% | |
| Total Carbs | 6.36g | 7% | |
| Sugars | 3.88g | 50% | |
| Dietary Fiber | 0.31g | 4% | |
| Protein | 1.72g | 11% | |
| Vitamin C | 2.9mg | 16% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.2mg | 3% | |
| Calcium | 13.8mg | 4% | |
* 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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