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Orange Scented Squash Soup
Source: dLife

Subtle hints of orange and cinnamon come through in this fall soup.

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 174.5
Total Carbs 40.5 g
Dietary Fiber 6.7 g
Sugars 17.8 g
Total Fat 0.5 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 533.7 mg
Protein 5.1 g
Sodium 91.7 mg
Dietary Exchanges
, 1/2 Vegetables , 1 Fruits , 1 1/2 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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1 each  cooking spray
0 3/4 cup  fresh chopped onion
1 tsp  ground cinnamon
0 1/4 tsp  ground nutmeg
0 1/4 tsp  ground cloves
1 1/2 cup  cold water
3 lb  winter squash, cubed
1 each  large apples
1 tsp  grated orange peel
0 1/4 cup  orange juice
1 1/2 cup  fat free half and half
1 pinch  salt
1 pinch  white pepper
1 each  medium oranges
1 pinch  fresh chives
  1. Grease a large saucepan with cooking spray and heat over medium heat. Cook onions 5 minutes or until translucent.
  2. Mix in cinnamon, nutmeg, and cloves and cook 1 to 2 minutes.
  3. Stir in water, squash, apples, and orange rind and bring to a boil. Lower heat, place lid on pot, and let simmer 10 to 15 minutes or until squash is soft.
  4. Using a food processor or blender, puree mixture until there are no lumps.
  5. Whisk in orange juice and half-and-half. Sprinkle mixture with salt and pepper. Soup can be served warm or chilled.
  6. When ready to serve, garnish each bowl with orange slices and chives.

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