Roasted Squash and Apple Soup

Yields: 10 Servings

Roasted Squash and Apple Soup

Savory and sweet soup, great for winter months

  • 1 1/2 pounds Butternut squash
  • 3 tablespoons Olive oil
  • 1 tablespoon Stevia (or regular sugar)
  • 1 Onion
  • 1 Garlic cloves
  • 2 Tart apples
  • 1 tablespoon Thyme
  • 1 quart Vegetable broth
  • 1 teaspoon Sea salt
  • 1/2 cup Pumpkin seeds
  • Freshly ground pepper
  1. Preheat the oven to 400 degrees.Toss cubed squash with 1 tablespoon olive oil and 1 teaspoon of stevia and spread out a single layer on a sheet pan.
  2. Roast for 20 to 30 minutes or until tender and beginning to brown, gently stirring halfway through roasting.
  3. Set aside.
  4. In a medium pot, heat 2 tablespoons olive oil over medium high heat.
  5. Add onion and garlic and saute 5 minutes more.
  6. Add broth and 1 cup water and bring to a boil.
  7. Reduce to a simmer and cook 10 to 15 minutes or until apples are tender.
  8. Stir in roasted squash and thyme to combine.
  9. Puree soup in batches in a blender until very smooth.
  10. If soup is too thick, add addition water until desired consistency is reached.
  11. Return to pan and season with 2 teaspoons of stevia and the salt.
  12. Divide between bowls and garnish with thinly sliced apple, pepper, and pumpkin seeds..

Nutrition

  • Calories: 0
  • Fat: 0 grams
  • Carbs: 0 grams
  • Protein: 0 grams
Recipe by Big Oven.com