Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Butternut Squash and Apple Cider Soup
NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 18%
CARBS 55G71% OF CAL
6G FIBER0G ADDED0G INTRINSIC32G OTHER17G TOTAL SUGAR
FAT 7G22% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky blended soup of butternut squash, apple, and chicken broth with sour cream finish. Warm and slightly sweet, a comforting classic for fall dinners or lunch.
mainamericansoup🌀 blender🥄 saucepan
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Nutrition & ingredients
Ingredients
serves 6- 1/2 large white or yellow onion, minced
- 1 clove garlic, peeled and minced
- 8 cups peeled, seeded and cubed butternut squash
- 1 cup chicken stock (or water), preferably homemade, plus more for thinning out as needed
- 1 1/2 cups apple cider
- 1/2 cup to 2/3 cup sour cream
- 1 teaspoon salt, plus more to taste
- Cracked black pepper
- Bread for serving
At a glance
PER SERVING · TIME 45M
CAL 15%·PRO 18%
CARBS 55G71% OF CAL
6G FIBER0G ADDED0G INTRINSIC32G OTHER17G TOTAL SUGAR
FAT 7G22% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 704mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 805mg
- Calcium
- 130mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 704MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.