SQUASH, PARSNIP AND APPLE SOUP
This soup has an amazing lightly sweet taste. I got this recipe from Kraft Canada. I just wanted to share it because I really love it and i'm sure a lot of people will too!
Provided by Caroline L
Categories Vegetable
Time 1h30m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over high heat. Add onion, squash and parsnip. Cook until vegetables are golden.
- Add 2 cans of chicken broth and 2 cans of water (use the empty cans from chicken broth). Bring to boil. Simmer 30 minutes.
- Add apples. Simmer 20 minutes, or until vegetables and fruit are tender.
- Puree, add milk and heat the soup until very warm.
- Enjoy!
Nutrition Facts : Calories 261.6, Fat 11.5, SaturatedFat 2.3, Cholesterol 4.9, Sodium 686.7, Carbohydrate 34.6, Fiber 6.8, Sugar 20.1, Protein 7.9
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