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Substitute 4 cups chopped peeled pumpkin for the butternut squash.
Prepare soup as directed; cool completely. Refrigerate up to 3 days, or freeze up to 3 months. Reheat in saucepan on medium-low heat just before serving. If frozen, thaw in refrigerator overnight before reheating.
Garnish with finely chopped additional apples just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.