Directions:
- A large stock pot, heat olive oil and saute onion and celery until translucent. Add chicken broth, salt, pepper, cinnamon, nutmeg, sage, squash, apples and parsnip. Simmer for 45 minutes or until the squash, apples and parsnip are fork tender. Using a submersion blender puree the soup until smooth or puree in a food processor or blender. Add goat cheese, butter and maple syrup and continue to blend until all have emulsified together. Ladle into a bowl, garnish with chopped or dried sage if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.46 Kcal (1677 kJ) | ||
| Calories from fat | 257.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.59g | 44% | |
|---|---|---|---|
| Cholesterol | 33.1mg | 11% | |
| Sodium | 1529.75mg | 64% | |
| Potassium | 599.45mg | 13% | |
| Total Carbs | 30.92g | 10% | |
| Sugars | 20.42g | 82% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 5.15g | 10% | |
| Vitamin C | 36.4mg | 61% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 0.7mg | 4% | |
| Calcium | 104mg | 10% | |
| Amount Per 100 g | |||
| Calories | 73.45 Kcal (308 kJ) | ||
| Calories from fat | 47.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 44% | |
|---|---|---|---|
| Cholesterol | 6.07mg | 11% | |
| Sodium | 280.56mg | 64% | |
| Potassium | 109.94mg | 13% | |
| Total Carbs | 5.67g | 10% | |
| Sugars | 3.74g | 82% | |
| Dietary Fiber | 0.68g | 15% | |
| Protein | 0.94g | 10% | |
| Vitamin C | 6.7mg | 61% | |
| Vitamin A | 0.1mg | 18% | |
| Iron | 0.1mg | 4% | |
| Calcium | 19.1mg | 10% | |
* 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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