Roasted Butternut Squash Apple Soup
Ingredients
The soup base
-
3
lb.
butternut squash, peeled, seeded and cut into chunks
-
2
medium
onions, chopped
-
2
medium
apples, peeled, seeded and chopped
-
4
cups
low sodium organic chicken broth or vegetable broth for vegan
-
½
tsp.
curry powder
The seasoning and oil
-
2
tbsp.
extra virgin olive oil
-
1
tsp.
kosher salt
-
½
tsp.
black pepper
Instructions
- Preheat the oven to 425ºF.
- Divide the butternut squash, onions, and apples between two baking sheets.
- Drizzle one tablespoon of olive oil over each tray and season with salt and pepper.
- Toss the ingredients to coat them lightly with oil and seasonings.
- Roast for 30 minutes, flipping halfway through.
- Allow the roasted ingredients to cool to room temperature.
- Blend each tray of ingredients with 2 cups of broth and ¼ teaspoon of curry powder until creamy.
- Pour the blended mixture into a large pot and repeat with the second tray.
- Heat the soup over medium-high heat until warmed through.
- Adjust the seasonings to taste and serve.
Nutrition Facts (estimated)
Servings
6
Calories
219
Total fat
6g
Total carbohydrates
41g
Total protein
6g
Sodium
377mg
Cholesterol
0mg
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