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|
|Calories from Fat: 37 (36%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 103
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