Butternut Squash and Apple Soup
Squash and apples: it's a match made in autumnal heaven. Whip this one up and start living your fall fantasy. The vibrant colour isn't just for show; the ingredients in this soup are rich in phytonutrients with health-protecting benefits.
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
Directions
1
Preheat your oven to 400°F.
2
Toss the butternut squash, apples and onion in olive oil with salt and pepper and spread out on an oven-safe sheet pan. Roast for 30-40 minutes, or until fork tender.
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.
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.
5
If the soup is not warm enough, transfer to a saucepan and warm on the stovetop over medium until warmed through.
6
Enjoy!
Nutritional information
|
Calories: 151.5 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
