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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Yellow Squash Soup

Source: dLife

Winter squash and spiced soup.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	126.4

Total Carbs	27.0 g

Dietary Fiber	3.5 g

Sugars	11.1 g

Total Fat	2.3 g

Saturated Fat	0.5 g

Unsaturated Fat	0.6 g

Potassium	353.5 mg

Protein	2.7 g

Sodium	36.3 mg

Dietary Exchanges 2.3 Fat, 2.1 Vegetables, 0.5 Fruits, 0.1 Milk, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp Margarine, 80% fat, unsalted 0.5
0 1/2 cup fresh chopped onion 1.0
1 lb Squash, butternut, fresh, cubes 1.0
1 each potatoes, fresh, medium 1.0
1 cup Apples, fresh, chopped 1.5
1 1/2 cup cold water 0.5
0 1/2 tsp ground cinnamon 0.25
0 1/4 tsp ground ginger 0.125
0.125 tsp ground nutmeg 0.25
0 1/4 tsp ground cumin 1.0
1 cup apple juice 0.5
0 1/2 cup lowfat milk 1.0
1 pinch salt 1.0
1 pinch white pepper 1.0
1 pinch ground nutmeg

Directions

Melt margarine in a large pot. Cook onion until translucent, about 3 or 4 minutes.
Mix in squash, potato, and apple and saute 5 minutes.
Mix in water, cinnamon, ginger, nutmeg, and cumin and let boil. Lower heat, place lid on pot, and simmer 10 to 15 minutes, potato and squash should be tender.
Using a food processor or blender, puree mixture until there are no lumps.
Whisk in apple juice and milk. Pour mixture back into pot and cook until hot. Sprinkle with salt and pepper.
When ready to serve, dust nutmeg over soup.