Squash, Parsnip and Apple Soup Recipe

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Ingredients:

Serving

1/4 cup olive oil
1 onion, sliced
1 medium squash, peeled, seeded and diced
4 parsnips, peeled and sliced
2 (10 oz) cans condensed chicken broth
2 (10 oz) cans water
4 apples, peeled and diced ( mcintosh or gala)
1 (10 oz) can 2% low-fat milk

Directions:

Heat oil over high heat. Add onion, squash and parsnip. Cook until vegetables are golden.
Add 2 cans of chicken broth and 2 cans of water (use the empty cans from chicken broth). Bring to boil. Simmer 30 minutes.
Add apples. Simmer 20 minutes, or until vegetables and fruit are tender.
Puree, add milk and heat the soup until very warm.
Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	157.78 Kcal (661 kJ)
Calories from fat	85.2 Kcal
		% Daily Value*
Total Fat	9.47g	15%
Cholesterol	0.33mg	0%
Sodium	62.9mg	3%
Potassium	179.75mg	4%
Total Carbs	18.97g	6%
Sugars	13.1g	52%
Dietary Fiber	2.79g	11%
Protein	0.7g	1%
Vitamin C	7.4mg	12%
Calcium	18.9mg	2%

Amount Per 100 g
Calories	91.4 Kcal (383 kJ)
Calories from fat	49.36 Kcal
		% Daily Value*
Total Fat	5.48g	15%
Cholesterol	0.19mg	0%
Sodium	36.44mg	3%
Potassium	104.13mg	4%
Total Carbs	10.99g	6%
Sugars	7.59g	52%
Dietary Fiber	1.62g	11%
Protein	0.41g	1%
Vitamin C	4.3mg	12%
Calcium	11mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.4

Points
4

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

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