Roasted Butternut and Apple Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 lbs. cut, peeled butter nut squash2 medium apples, peeled and cut in large pieces3 tlb olive oil (divided)1 stalk celery (chopped)1 carrot (chopped)1 medium onion (chopped)fresh sagecayenne peppersalt/pepper4 tlb. light cream
1. Toss butternut squash with 1 tlb. olive oil and roast for about 30 minutes on 425 degrees.
2. In a dutch over, saute the onion, carrot, celery in 2 tlb on olive oil. When lightly browned add the roasted squash, apples. Give a stir.
3. Add the 6 cups of broth and sage to the pot. Bring to a boil and then reduce to a simmer. Allow to simmer about 20-30 minutes.
4. Using an immersion blender, puree mixture in the pot until velvety smooth. Still in the cream and add salt, pepper and cayenne to taste. I like it spicy!
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JILLCCCSLP.
2. In a dutch over, saute the onion, carrot, celery in 2 tlb on olive oil. When lightly browned add the roasted squash, apples. Give a stir.
3. Add the 6 cups of broth and sage to the pot. Bring to a boil and then reduce to a simmer. Allow to simmer about 20-30 minutes.
4. Using an immersion blender, puree mixture in the pot until velvety smooth. Still in the cream and add salt, pepper and cayenne to taste. I like it spicy!
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JILLCCCSLP.
Nutritional Info Amount Per Serving
- Calories: 209.4
- Total Fat: 9.2 g
- Cholesterol: 11.6 mg
- Sodium: 984.0 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 8.4 g
- Protein: 3.8 g
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