Ingredients
- 225 g Butternut Squash, raw – cut into 2.5 cm cubes
- 1 White Onion – peeled and cut into 5 cm pieces
- 1 Green Apple – peeled and cut into 5 cm pieces
- 2 Tablespoons Olive Oil
- 720 ml Vegetable Broth, low-sodium
- 1/2 Teaspoon Sea Salt
Nutritional information
Calories: 151.5 kcal
Total fat: 7.2 g
Saturated fat: 1 g
Sodium micrograms: 383.6 µg
Total carbs: 22 g
Dietary fibre: 3.7 g
Protein: 1.5 g
Sugar: 9 g
Vitamin A: 37.4%
Vitamin C: 43.1%
Calcium: 5.9%
Iron: 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Method
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1
Preheat your oven to 200°C.
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2
Toss the butternut squash, apples and onion in olive oil with salt and pepper and spread out on an oven-safe baking tray. Roast for 30-40 minutes, or until fork tender.
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3
Combine roasted squash, apples, and onion with the remaining ingredients in the pitcher and attach the pitcher lid with the vented lid cap inserted.
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4
Start the blender on LOW power. As soon as the ingredients are mixed, increase power to MEDIUM and blend until fully puréed, about 1 minute. Only make soup in the pitcher with vented lid attached. NEVER use the sealed Nutribullet® cup with any hot ingredients.
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5
If the soup is not warm enough, transfer to a saucepan and warm on the hob over medium until warmed through.
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6
Enjoy!
Nutritional information
Calories: 151.5 kcal
Total fat: 7.2 g
Saturated fat: 1 g
Sodium micrograms: 383.6 µg
Total carbs: 22 g
Dietary fibre: 3.7 g
Protein: 1.5 g
Sugar: 9 g
Vitamin A: 37.4%
Vitamin C: 43.1%
Calcium: 5.9%
Iron: 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
