Roasted Acorn, Butternut, and Apple Soup
Acorn squash, butternut squash, and apples are all rich in vitamins and antioxidants, making this soup not only delicious but also nutritious!
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 2 cup Acorn squash
- 2 cup Butternut squash
- 1 medium Apple
- 1 medium Onion
- 2 clove Garlic cloves
- 4 cup Vegetable broth
- 2 tablespoon Olive oil
- 1 tablespoon Maple syrup
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash, butternut squash, apple, and onion into chunks.
- Place them on a baking sheet, drizzle with olive oil, maple syrup, cinnamon, nutmeg, salt, and black pepper. Toss to coat evenly.
- Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
- In a large pot, sauté the garlic cloves until fragrant.
- Add the roasted vegetables and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Season with additional salt and pepper if needed.
- Serve hot, garnished with parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.