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Creamy Squash, Apple and Corn Soup

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Ingredients Edit

Directions Edit

  1. Over medium heat, sauté the squash and apples in the butter for 5 minutes, stirring occasionally.
  2. Add leeks and garlic and saute another 5 minutes.
  3. Add the broth and corn and simmer 10 minutes.
  4. Stir in the cream and nutmeg and heat just until warmed through.
  5. Sprinkle with the minced scallions.

Nutritional information Edit

Per serving:

  • 300 calories
  • 7g pro
  • 39g carb
  • 15g fat (42%)

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