by ADMIN on JULY 10, 2011
Fruit in my soup? Definitely! Butternut squash is a wonderful vegetables, and when paired with apple, onion, and broth creates a nice savory-sweet flavor balance. Mmmmm
Butternut squash is packed with nutrition.
One cup cooked butternut squash has: 80 calories, 6 g fiber, 2 g protein, 457% recommended Daily Value of vitamin A, 52% DV vitamin C, 18% DV manganese, 17% DV potassium.
That’s a lot of vitmin A! Why is this nutrient important? This group of compounds plays an important role in vision, bone growth, reproduction and the immune system.
Butternut Squash Apple Soup
Prep time: 25 mins Cook time: 45 mins Total time: 1 hour 10 mins Serves: 4
The combination of apple, butternut squash, onion, and broth create a beautiful flavor balance between savory and sweet. Enjoy with a sprinkle of parmesan and a drizzle of olive oil!
1 butternut squash, peeled, deseeded, and cut into 1" cubes
1 medium onion, chopped
2 apples, peeled, deseeded, and chopped
1 x 10 oz can of vegetable broth, low sodium
1½ cups water
1 tsp Italian seasoning
¼ tsp cayanne pepper
¼ tsp ground black pepper, to taste
2-4 Tbsp grated parmesan (optional)
2 tsp olive oil (optional)
Place all ingredients into a large pot. Bring to a boil then reduce to a simmer, covered. Cook for about 45 minutes or until the butternut squash is tender.
Blend with a stick blender until smooth. If you do not have an immersion blender, blend the soup in batches using a blender.
Return to a simmer and heat until warm.
Top with parmesan and olive oil and enjoy!