Butternut Squash Sweet Potato Apple Soup
You can never have too many soup recipes, so give Butternut Squash Sweet Potato Apple Soup a try. This recipe serves 6. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 215 calories, 3g of protein, and 5g of fat per serving. For $1.25 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe from A Cedar Spoon has 160 fans. Head to the store and pick up sweet potato, ginger, carrots, and a few other things to make it today. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 40 minutes. With a spoonacular score of 99%, this dish is great. Try Butternut Squash And Sweet Potato Soup, Butternut Squash And Sweet Potato Soup, and Butternut Squash Sweet Potato Soup for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
I Apple, peeled and diced (use a apple for cooking or baking)-
1 butternut Squash, peeled and diced
1 carrots, chopped
2 stalks celery, chopped
1/2 teaspoon cinnamon
3 cloves chopped garlic
1/2 teaspoon ginger
2 tablespoons olive oil
Pepper to taste
1/2 cup chopped sweet onion
1 large sweet potato (or 2 small), peeled and diced
Equipment:
microwave
pot
frying pan
immersion blender
blender
Cooking instruction summary:
To prepare butternut squash: put the squash in a microwave safe shallow pan with a small amount of water and cook 3-4 minutes. It should be soft to peel and dice.In a stock pot heat olive oil over medium high heat saut garlic, onions, celery, and carrots until translucent. Add sweet potato, squash, broth and spices, cook over medium low till vegetables are tender about 30 minutes . Last 10 minutes add apple.Using an immersion blender or blender blend till smooth.Serve warm with cinnamon and fresh apple for garnish.
Step by step:
1. To prepare butternut squash: put the squash in a microwave safe shallow pan with a small amount of water and cook 3-4 minutes. It should be soft to peel and dice.In a stock pot heat olive oil over medium high heat saut garlic, onions, celery, and carrots until translucent.
2. Add sweet potato, squash, broth and spices, cook over medium low till vegetables are tender about 30 minutes . Last 10 minutes add apple.Using an immersion blender or blender blend till smooth.
3. Serve warm with cinnamon and fresh apple for garnish.
Nutrition Information:
covered percent of daily need
