Butternut Squash & Apple Soup
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe
159
Calories
2g
Protein
22g
Carbs
8g
Fat
5g
Fiber
12g
Sugar
127mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
onion
1 medium · chopped
celery stalk
1 medium · chopped
carrot
1 medium · chopped
olive oil
2 tablespoons · or cooking oil of choice
water
4 cups
butternut squash
1 medium · peeled, seeded, and chopped
tart apple
1 medium · peeled, cored, and chopped
low-sodium bouillon
3 teaspoons · 1 tablespoon
cayenne pepper
1/8 teaspoon
black pepper
1/8 teaspoon
cinnamon
1/8 teaspoon
nutmeg
1/8 teaspoon
salt
1/8 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
In a stockpot, add the onion, celery, carrot, and oil. Sauté for about 5 minutes or until the vegetables are tender.
- 3
Add water, squash, apple, and bouillon to the pot. Bring to a boil. Reduce heat to low, then cover, and simmer.
- 4
Continue cooking for 30 minutes or until the squash and carrots are soft.
- 5
Carefully transfer soup to a food processor or blender and puree. NOTE: If an immersion blender is available, the soup does not need to be transferred.
- 6
Add seasonings. Serve warm.
Notes
- •Tart apple varieties include: Granny Smith, Rome, McIntosh, Jonagold, and Jazz.
- •Vary your veggies! Eating a variety of colored vegetables provides you with the most nutritional value.
Source: USDA MyPlate Kitchen · Virginia Cooperative Extension - www.eatsmartmovemoreva.org
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