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Apple Squash Soup Recipe
|Corn oil||1 Tablespoon|
|Apple||1 , chopped|
|Onion||1⁄2 , chopped|
|Low fat ricotta cheese||8 Ounce|
|Low sodium chicken broth||1 Can (10 oz) (Divided)|
|Frozen butternut squash||22 Ounce (2 Package Thawed)|
|Dried tarragon leaves||1⁄4 Teaspoon, crushed|
Serving size: Complete recipe
Calories 881 Calories from Fat 314
% Daily Value*
Total Fat 36 g54.9%
Saturated Fat 13.1 g65.6%
Trans Fat 0.1 g
Cholesterol 70.3 mg
Sodium 398.5 mg16.6%
Total Carbohydrates 116 g38.6%
Dietary Fiber 17.3 g69.3%
Sugars 33.3 g
Protein 39 g78.3%
Vitamin A 1346.2% Vitamin C 239.3%
Calcium 96.7% Iron 37.1%
*Based on a 2000 Calorie diet
Cook and stir apple and onion in hot oil until tender; remove from heat.
Place ricotta cheese in blender container; process until very smooth.
Add 1 cup broth and apple mixture to blender.
Cover; process until very smooth.
Return to saucepan.
Add remaining broth, squash, French's® Creamy Spread„¢ Mustard and tarragon; whisk until smooth.
Cook over low heat, stirring occasionally, until heated through, 5 to 10 minutes.
Garnish as desired.