Savory and sweet soup, great for winter months
Preheat the oven to 400 degrees.Toss cubed squash with 1 tablespoon olive oil and 1 teaspoon of stevia and spread out a single layer on a sheet pan. Roast for 20 to 30 minutes or until tender and beginning to brown, gently stirring halfway through roasting. Set aside. In a medium pot, heat 2 tablespoons olive oil over medium high heat. Add onion and garlic and saute 5 minutes more. Add broth and 1 cup water and bring to a boil. Reduce to a simmer and cook 10 to 15 minutes or until apples are tender. Stir in roasted squash and thyme to combine. Puree soup in batches in a blender until very smooth. If soup is too thick, add addition water until desired consistency is reached. Return to pan and season with 2 teaspoons of stevia and the salt. Divide between bowls and garnish with thinly sliced apple, pepper, and pumpkin seeds.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 103 | ||
Calories from Fat: 37 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 399.1mg | 14 % | |
Potassium 348.6mg | 9 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 13.8g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 103
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