Squash and Apple Soup

Simmer up a pot of this golden potage and bask in the delightful combination of squash and apple.

Nutrition Content

Nutrition Content Per 100g:
Calories 50kcal; Total Fat 1.5g; Saturated Fat 0g; Trans Fat 0g; Total Carbohydrates 10g; Dietary Fiber 1g; Sugars 4g; Protein 1g; Calcium 30mg; Potassium 216mg; Sodium 125mg; Iron 0mg; Vitamin A 0iU; Vitamin C 0mg

Benefit of Using U.S. Permeate:
• Replacement of salt for a “better-for-you” soup with lower sodium

INGREDIENTS

Squash and Apple Soup

Weight Percentage (%)
Per Serving (250ml)

Olive Oil
Ginger, minced
Red Onion, chopped
Squash, cooked and mashed
Apple, peeled and chopped
Vegetable Broth
Salt
U.S. Permeate 
Ground White Pepper
Total 

12g
30g
50g
450g
120g
300g
2g
33g
0.02g
100g

PREPARATION

  1. Pour olive oil into a pot and heat over medium heat. Add in onion and ginger, sauté until translucent.
  2. Add squash and apple. Cook briefly then add the vegetable broth.
  3.  Bring to a boil then lower heat to a simmer. Cook until the squash and apple are tender.
  4. Puree the mixture with an immersion blender until it becomes smooth and creamy.
  5. Season with salt, U.S. permeate and white pepper. Mix well. Cook for another 1 to 2 minutes.
  6. Pour into serving bowls. Serve hot.

 

 

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