Maple Butternut Squash + Apple Soup
Butternut squash is a good source of fiber and vitamin A, which is important for maintaining healthy vision.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Maple Butternut Squash + Apple Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, cut side down, and roast for 45 minutes or until tender.
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While the squash is roasting, heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened.
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Add the apple, maple syrup, vegetable stock, salt, black pepper, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Scoop the roasted squash flesh into the pot and stir to combine. Cook for an additional 5 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth.
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Stir in the heavy cream and heat the soup over low heat for 5 minutes.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 27g9%
- Sugars 10g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
