Ingredients
Preparation
In a large soup pot, heat the olive oil and add the minced garlic and chopped onion. Sauté onion and garlic until golden, then add the vegetable broth, apple cider or apple juice, diced squash, potato, and apple. Bring to a boil, reduce heat and simmer, covered, until squash, potato, and apple are tender, about 30 minutes.
Add nutmeg, ginger and salt to taste.
Puree in batches in blender, return to pot and gently reheat. You may add 1/2 cup of either light cream or more broth at this stage, thinning soup to the desired consistency. Serve warm, with any or all of the toppings on each serving, if desired.
Yield
6
Nutrition Facts
Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: 6
Amount Per Serving:
Calories: 103
Calories from Fat: 52
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 5.82g
8%
Carbohydrates 12.01g
4%
Dietary Fiber < 1g
3%
Saturated Fat < 1g
4%
Calories 103.45kcal
5%
Cholesterol < 1mg
0%
Protein 1.71g
2%
Sodium 549.17mg
22%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
