1. Preheat oven to 425 degrees. Place squash on a parchment-lined baking sheet cut-side-down and roast 10 minutes. Add apple slices to baking sheet and roast another 20 minutes.
2. While squash and apples roast, make candied pecans. Add all ingredients to a small sauté pan over low-medium heat. Cook for approximately 5 minutes until sugar begins to caramelize. Remove from heat, spread pecans on parchment, and allow to cool.
3. In a medium pot over medium heat, add oil and onion. Cook 3 to 5 minutes until onion is soft and translucent. Turn heat to low.
4. When squash is done, scoop out flesh and add to the pot with roasted apples. Add water or broth, pepper, nutmeg, and salt to taste. Bring to a low boil, then allow to simmer until flesh of apples and squash can be mashed with a fork, about 10-15 minutes. Remove from cooktop. With an immersion blender, puree until smooth. (If using a blender, add mixture to blender in small batches, ensuring to vent the lid to allow steam to escape.) Return to cooktop and keep warm until ready to serve.
Can be made in advance, reheated and thinned with water/broth.
Serve with sweet potato rolls, and spinach salad.
Adapted from http://www.shape.com/healthy-eating/healthy-recipes/butternut-squash-apple-bisque
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (483g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 75 (26%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 5.1mg||2 %|
|Sodium 28.6mg||1 %|
|Potassium 1305.2mg||34 %|
|Total Carbohydrate 59g||17 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 48g|
|Protein 4.5g||6 %|
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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: 294
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