Squash Apple Soup
Need a gluten free and dairy free soup? Squash Apple Soup could be a spectacular recipe to try. For 70 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 1g of fat, and a total of 103 calories. This recipe serves 5. 676 people were glad they tried this recipe. It is brought to you by My Whole Food Life. It is perfect for Autumn. If you have apple, dried sage, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes. With a spoonacular score of 98%, this dish is amazing. If you like this recipe, you might also like recipes such as Apple Squash Soup, Apple Squash Soup, and Apple and Squash Soup.
Servings: 5
Preparation duration: 5 minutes
Cooking duration: 45 minutes
Ingredients:
2 cups unsweetened almond milk
1/2 tsp dried sage
2 cloves garlic
1 honey crisp apple, cored and chopped
1/2 tsp onion powder
Sea salt to taste
1 cooked kombocha squash, cooked with skinless
Equipment:
baking sheet
instant pot
blender
Cooking instruction summary:
To cook the squash, cut in half and place face down on a baking sheet. You can either roast at 400 for 45-50 minutes, or cook in the instant pot for 10-15 minutes on manual. If you do use the instant pot, place the squash on the rack and add some water to the bottom.Combine all ingredients in a blender and blend until smooth. Top with peptias (optional) and serve immediately.
Step by step:
1. To cook the squash, cut in half and place face down on a baking sheet. You can either roast at 400 for 45-50 minutes, or cook in the instant pot for 10-15 minutes on manual. If you do use the instant pot, place the squash on the rack and add some water to the bottom.
2. Combine all ingredients in a blender and blend until smooth. Top with peptias (optional) and serve immediately.
Nutrition Information:
covered percent of daily need
