Butternut Squash and Apple Soup (with Pressure Cooker Option) Recipe

Cook Eat Share
45 mins (prep 15, cooking 30)
12 ingredients
7 servings
Inspired by a recipe from New Paradigm Cooking (Sandbach, Terranova and Ware), I chose to forego the cookbook’s recommended 30 minutes simmering time in a stockpot, for a pressure cooker rendition which cut the cooking time to well under 10 minutes total. Now that’s dinner-in-a-flash! Proportions of other ingredients were tweaked in addition. Both cooking methods are mentioned below so you can choose what will work best for you. Grated Granny Smith apples are the surprise and tasty crunch in each spoonful of this nourishing soup. Yield is 7 cups soup, sufficient for 7 or 8 first course soup servings, or 4 to 5 main course soup servings. Substitute pumpkin for butternut squash. Easily converts to vegetarian.

Categories:  american , quick-and-easy ,
Share on Newzsocial



Serving Size (411.18 g)
Servings 7
Amount per Serving
Calories 168.68 Calories from Fat 24.3
% Daily Value *
Total Fat 2.7g 29.09%
Saturated Fat 0.72g 25.33%
Trans Fat 0.0g %
Cholesterol 6.17mg 14.4%
Sodium 302.31mg 88.17%
Total Carbohydrate 31.79g 74.17%
Dietary Fiber 4.12 g 115.41%
Sugars 8.44 g %
Protein 7.22g 101.08%
Vitamin A 21564.17IU% Vitamin C 43.01mg%
Calcium 104.6mg% Iron 1.86mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
peeled, minced onion, minced celery, plain yogurt, large, sour cream for garnish