Try this Butternut Squash and Apple Soup recipe, or contribute your own.
Suggest a better descriptionPlace squash, apples, and onion on a large roasting tray. Drizzle coconut oil and salt and pepper over them, mix with your hands, and roast at 375 degrees for about 45 minutes, or until they’re all soft and golden.
Place roasted veggies in a blender with vegetable broth, nutmeg, soy, rice, or coconut milk, and thyme. Blend, and season to taste with salt and pepper. If the soup needs more liquid, add some more, until it’s the consistency you like.
Transfer to a pot, and re-heat. Serve dusted with cinnamon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (494g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 223 | ||
Calories from Fat: 48 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 507.7mg | 18 % | |
Potassium 1044.9mg | 27 % | |
Total Carbohydrate 46.5g | 14 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 38.7g | ||
Protein 3.6g | 5 % | |
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: 223
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