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Squash Soup with Hazelnut Cream

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup) contains 160 calories, 24 g carbohydrate, (2 g fiber), 2 g protein, 6 g fat, (5 g saturated fat), 15 mg cholesterol, and 260 mg sodium.
  • Calories per Serving: 160
  • Makes: 7 cups
  • Active Time: 10 minutes
  • Total Time to Make: 50 minutes



Make This First


  1. Preheat oven to 350 degrees. Place squash on baking sheet in single layer; bake on center rack 20 min.
  2. Add apples to squash mixture; bake 15-20 min until squash and apples are knife-tender. Transfer to large stockpot.
  3. Add butter, honey, and spices to squash-apple mixture while it is hot. Add cider.
  4. Ladle small batches (about 2 cups at a time) into blender; puree until smooth. Return soup to pot; reheat on LOW. Season with salt and pepper.
  5. Add stock. Heat on MEDIUM-LOW 5-10 min, until hot. Serve with Hazelnut Cream (see recipe).
Chef Tips
If preferred, use an immersion (hand-held stick) blender and puree in pot.
Serve with Country Sourdough.

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