Thanksgiving Soup

Recipe

Soup, Chili & Stew
Thanksgiving Soup

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User Rating

2.67 out of 5 stars
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3 ratings

Recipe Data

6
Servings

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Description

Great for holiday dinners! A warm mug of this soup makes a satisfying snack on a chilly day.

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
4 c.peeled, seeded and cubed butternut squash
1small onion, cut in wedges
1Granny 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

  1. Combine squash, onion, apple, water, sugar, vegetable broth powder and rosemary in a soup pot.
  2. Bring to a boil. Reduce heat and simmer until squash is very tender, 30 to 40 minutes.
  3. Puree the soup in a blender until smooth.
  4. Return soup to the pot. Stir soymilk into soup and heat gently until warmed through.
  5. 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.