Heat oven to 425.
Cut the butternut squash in half. Rub some coconut oil over the squash, season with salt and pepper, and roast the squash in the oven for about 50 minutes.
Dice the white onion, garlic.
Slice the green onions.
Peel the skin off the apple and cut into small cubes.
Put the tablespoon of coconut oil in a pot. Heat, then add the white onion, green onion, and garlic. Sautee until softened and lightly golden.
Add the butternut squash, apple, chicken stock, rice, allspice, cinnamon, bay leaf, honey, and salt.
Bring to a boil, then lower heat and simmer for 30-40 minutes.
Pour soup into a blender and blend. Alternatively, use a hand blender directly in the pot. The goal is to combine the ingredients to a smooth soup.
Add freshly ground pepper to taste.
You can also use half the apple in this recipe if you are unsure of the result.
Also, if you are not a big fan of spice, add the allspice and cinnamon gradually, a 1/4 teaspoon at a time until you reach your preferred seasoning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1590g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 174 (23%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 28.8mg||9 %|
|Sodium 1689.3mg||58 %|
|Potassium 2857.4mg||75 %|
|Total Carbohydrate 123.3g||36 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 109.6g|
|Protein 31.4g||45 %|
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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: 759
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