Butternut Squash & Apple Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium butternut squash, peeled and diced1 medium Granny Smith apple, diced1 medium red onion1 carrot3 cups vegetable stock2 Tbsp. butterpinch black pepper, cayenne, nutmeg, and cinnamonbalsamic vinegar (to garnish)
- In a large pot, melt butter for 1-2 minutes on med-high heat (do not brown!)
- Add onion and carrots; saute for 4-5 minutes. Turn down heat if veggies begin to brown.
- Add vegetable stock, squash, and apples. Bring to a boil, then simmer for 30 minutes or until squash is soft.
- Puree in a blender or food processor.
- Return to a clean pot; season with black pepper, cayenne, nutmeg and cinnamon to taste (I use just a small amount of each, maybe 1/4-1/2 tsp.)
Serving Size: Makes approx. six 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JESSA-MAY.
- Add onion and carrots; saute for 4-5 minutes. Turn down heat if veggies begin to brown.
- Add vegetable stock, squash, and apples. Bring to a boil, then simmer for 30 minutes or until squash is soft.
- Puree in a blender or food processor.
- Return to a clean pot; season with black pepper, cayenne, nutmeg and cinnamon to taste (I use just a small amount of each, maybe 1/4-1/2 tsp.)
Serving Size: Makes approx. six 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JESSA-MAY.
Nutritional Info Amount Per Serving
- Calories: 114.5
- Total Fat: 4.2 g
- Cholesterol: 10.2 mg
- Sodium: 511.3 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 4.8 g
- Protein: 1.4 g
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