Apple and Roasted Butternut Squash Soup

Soups are perfect anytime, especially during the cold months when our bodies need warming and comforting from the inside out.

Soups are perfect anytime, especially during the cold months when our bodies need warming and comforting from the inside out.

Apple and Roasted Butternut Squash Soup
Serves 4
Fresh apple complements the sweetness of roasted butternut squash and when combined with the right spices adds a satisfying sweetness to your soup!
Print
811 calories
75 g
0 g
58 g
11 g
45 g
1606 g
1998 g
40 g
0 g
4 g
Nutrition Facts
Serving Size
1606g
Servings
4
Amount Per Serving
Calories 811
Calories from Fat 459
% Daily Value *
Total Fat 58g
89%
Saturated Fat 45g
227%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 1998mg
83%
Total Carbohydrates 75g
25%
Dietary Fiber 15g
61%
Sugars 40g
Protein 11g
Vitamin A
262%
Vitamin C
113%
Calcium
92%
Iron
54%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons coconut oil, divided
  2. 1 butternut squash, peeled and chopped
  3. 2 large garlic cloves, chopped
  4. 2 shallots, peeled and quartered
  5. 1 sweet onion, diced
  6. 1 large carrot chopped
  7. 1 Gala or Fuji apple, cored and sliced
  8. 2 teaspoons ground turmeric or freshly grated root
  9. ½ teaspoon ground cumin½ teaspoon garam masala
  10. 2 teaspoons cinnamon
  11. ½ teaspoon ground ginger
  12. ½ teaspoon chili powder
  13. 1½ cups almond milk
  14. ½ cup lite coconut milk
  15. 2 cups vegetable broth (more if too thick)
  16. 1 tablespoon apple cider vinegar
  17. ½ cup chopped cilantro, extra for garnish
  18. Sea salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Peel the squash with a sharp potato peeler.
  3. Cut in half and scoop out seeds; cut butternut squash into cubes
  4. Toss cubes with a 1/2 tablespoon coconut oil, salt and pepper and roast at 400 degrees for 25 minutes or until tender.
SAUTÉ THE VEGETABLES
  1. In a large pot, sauté the shallots, onions, garlic, carrot and apple slices in coconut oil. Add roasted squash cubes stir.
  2. Add the spices, stirring to coat vegetable, cook for an additional few minutes.
  3. Add vegetable broth, almond and coconut milks, and apple cider vinegar, stirring to blend.
  4. Bring to a boil, then reduce to a simmer and cook for about 10 minutes.
PUREE THE SOUP
  1. With an immersion blender or in small amounts in your Vitamix, blend on high (being careful as liquid is very hot) until smooth. Adjust salt and pepper seasonings to taste.
  2. Serve immediately topped with some fresh cilantro and a little more coconut milk swirled through if desired
beta
calories
811
fat
58g
protein
11g
carbs
75g
more
Kat Maeda https://katmaeda.com/
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