Roasted Squash & Apple Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cup, cubes Squash, winter, acorn, raw 4 cup, cubes Butternut Squash 2 cup, quartered or chopped Apples, fresh with skin 16 oz Almond Breeze Almond Milk, Unsweetened Vanilla 2 cup (8 fl oz) Chicken Broth 1 dash Salt .25 tsp Nutmeg, ground .125 cup Pumpkin Seeds (whole seeds, roasted)
Bake or boil squash, then remove seeds. Peel, core and slice apples, then prepare by using a steamer or simmering in a small amount of water on low heat.
Add squash, apples, stock, almond milk in a saucepan. Heat over low to medium heat, using an immersion blender. OR combine ingredients in a blender and puree, then pour into a saucepan and heat over low to medium heat.
Add salt to taste (optional). Once soup begins to bubble, garnish with pumpkin seeds and dash of nutmeg and serve.
Substitute yams or canned pumpkin for squash or use frozen cubed squash instead of fresh. Substitute unsweetened applesauce for fresh apples.
Serving Size: makes 8 1-cup servings
Add squash, apples, stock, almond milk in a saucepan. Heat over low to medium heat, using an immersion blender. OR combine ingredients in a blender and puree, then pour into a saucepan and heat over low to medium heat.
Add salt to taste (optional). Once soup begins to bubble, garnish with pumpkin seeds and dash of nutmeg and serve.
Substitute yams or canned pumpkin for squash or use frozen cubed squash instead of fresh. Substitute unsweetened applesauce for fresh apples.
Serving Size: makes 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 100.2
- Total Fat: 1.2 g
- Cholesterol: 1.3 mg
- Sodium: 309.5 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 5.2 g
- Protein: 2.2 g
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