Roasted Butternut and Apple Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Roasted Butternut and Apple Soup calories by ingredient
Number of Servings: 6
Ingredients
-
3 lbs. cut, peeled butter nut squash
2 medium apples, peeled and cut in large pieces
3 tlb olive oil (divided)
1 stalk celery (chopped)
1 carrot (chopped)
1 medium onion (chopped)
fresh sage
cayenne pepper
salt/pepper
4 tlb. light cream
Directions
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.