昼食普通

Butternut Squash & Apple Soup

Name: Butternut Squash & Apple Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 medium onion; 1 medium celery stalk; 1 medium carrot; 2 tablespoons olive oil; 4 cups water; 1 medium butternut squash; 1 medium tart apple; 3 teaspoons low-sodium bouillon; 1/8 teaspoon cayenne pepper; 1/8 teaspoon black pepper; 1/8 teaspoon cinnamon; 1/8 teaspoon nutmeg; 1/8 teaspoon salt

55 min4 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1/4 of recipe

159

カロリー

タンパク質

22g

炭水化物

脂質

食物繊維

12g

糖類

127mg

ナトリウム

飽和脂肪酸 1 g · コレステロール 0 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

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

作り方

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.

メモ

•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.

出典: USDA MyPlate Kitchen · Virginia Cooperative Extension - www.eatsmartmovemoreva.org

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