Roasted Squash & Apple Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Roasted Squash & Apple Soup calories by ingredient
Introduction
creamy and sweet with a touch of nutmeg creamy and sweet with a touch of nutmegNumber 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)
Directions
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