Roasted Squash and Apple Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Large Acorn Squash (or 1 medium butternut)1 Large Apple (tart)1 Large Onion 2 Carrots1 tbs Olive Oil1 tbs curry powdersalt and pepperwater as neededyogurt for garnish as desired
Pre-heat oven to 400 degrees
1. Peel and cube your squash and carrots
2. Chop onion and apple into large chunks (to match squash and carrots)
3. Toss with salt, pepper, and the 1 tbs olive oil
4. Roast apple, onion, carrot, and squash mixture in oven for 40-45 minutes (as needed until tender)
5. Place all roasted veggies in a soup pot
6. Pour in stock and water (as needed to cover veggies)
7. Add curry powder (to taste)
8. Bring to a boil and let cook for 10 minutes
9. Blend (in batches) to get creamy consistency
10. Add a dollop of yogurt (or cream/milk/sour cream, etc.)
11. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MIRAROSE.
1. Peel and cube your squash and carrots
2. Chop onion and apple into large chunks (to match squash and carrots)
3. Toss with salt, pepper, and the 1 tbs olive oil
4. Roast apple, onion, carrot, and squash mixture in oven for 40-45 minutes (as needed until tender)
5. Place all roasted veggies in a soup pot
6. Pour in stock and water (as needed to cover veggies)
7. Add curry powder (to taste)
8. Bring to a boil and let cook for 10 minutes
9. Blend (in batches) to get creamy consistency
10. Add a dollop of yogurt (or cream/milk/sour cream, etc.)
11. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MIRAROSE.
Nutritional Info Amount Per Serving
- Calories: 122.8
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 316.7 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 4.2 g
- Protein: 4.6 g
Member Reviews