Recipe
Soup, Chili & Stew
Thanksgiving Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Description
Great for holiday dinners! A warm mug of this soup makes a satisfying snack on a chilly day.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. peeled, seeded and cubed butternut squash | ||
| 1 small onion, cut in wedges | ||
| 1 Granny Smith apple, peeled, cored and cubed | ||
| 4 c. water | ||
| 1 tbsp. sugar | ||
| 2 tsp. vegetable broth powder | ||
| ½ tsp. rosemary, crushed | ||
| 1 c. soymilk | ||
| seasoned dry bread crumbs, optional |
Directions
- Combine squash, onion, apple, water, sugar, vegetable broth powder and rosemary in a soup pot.
- Bring to a boil. Reduce heat and simmer until squash is very tender, 30 to 40 minutes.
- Puree the soup in a blender until smooth.
- Return soup to the pot. Stir soymilk into soup and heat gently until warmed through.
- Serve topped with bread cubes, if desired.
Nutrition facts
Servings
109 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 224mg
- Total Carbohydrates: 24g
- Protein: 4g
Recipe Source:
Iowa Soybean Promotion Board.