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.
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
Preheat your oven to 400°F.
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.
Combine roasted squash, apples, and onion with the remaining ingredients in the pitcher and attach the pitcher lid with the vented lid cap inserted.
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.
If the soup is not warm enough, transfer to a saucepan and warm on the stovetop over medium until warmed through.