Squash and Apple Soup

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Squash and Apple Soup

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 6 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 butternut squash -- (about 3 lbs) peeled & cut into 1 "

cubes

2 apples -- peeled, cored & chopped

3 cups vegetarian chicken broth or vegetable

broth

1 cup apple juice

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup grated Swiss cheese

 

In slow cooker, combine squash, apples, onion, stock, juice, marjoram, thyme,

salt & pepper.

 

Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until squash

is tender.

 

In a colander, strain soup, reserving liquid. Transfer mixture to a blender or

food processor. Add 1 cup reserved liquid and process until smooth.

 

Return soup to the slow cooker along with remaining stock. Season to taste with

additional salt and pepper. Spoon into serving bowls and top each with grated

Swiss cheese.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 175 Calories; 1g Fat (2.3% calories from

fat); 3g Protein; 45g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 190mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0