Apple Squash Soup
Butternut squash is a great source of beta-carotene, which is converted into vitamin A in the body and is essential for maintaining healthy skin and good vision.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Apple Squash Soup
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook until soft and translucent. Add the diced butternut squash, peeled and chopped apples, vegetable stock, cinnamon, nutmeg, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat and simmer for about 20-25 minutes or until the squash is tender. Remove the pot from heat and allow it to cool slightly. Use an immersion blender or transfer the mixture to a blender and blend until smooth. Return the soup to the heat and stir in the coconut milk. Cook for an additional 5 minutes to warm the soup. Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 12g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
