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Harvest Soup

Serves: 4
Total Calories: 234

Ingredients

4 potatoes, peeled, cut into 3/4"chunks
1 butternut squash, peeled, cut into 3/4" pieces
1 cup (1 large) McIntosh apple, peeled, coarsely chopped
1 medium onion, chopped
1 (14-ounce) can vegetable broth
1 cup water
1 teaspoon pumpkin pie spice
1/8 teaspoon white pepper

Directions:

Combine potatoes, squash, apples, onions, broth, and water in cooker. Lock lid and bring to full pressure. Reduce heat and maintain pressure for 5 minutes. Quick-release pressure. Remove lid. Stir in pumpkin pie spice and pepper. Heat for 3 minutes to blend flavors.

Nutritional Facts:

Serves: 4
Total Calories: 234
Calories from Fat: 0

This Harvest Soup recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.


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