Squash & Apple Soup

By: Team Reboot
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
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Ingredients:

  • 1 Acorn or Butternut Squash (Australia baby pumpkin)
  • 2 Apples – peeled and sliced
  • 1 small Onion, diced
  • 2 Carrots washed, peeled and diced
  • 1 tbso Olive Oil
  • Ground Black Pepper
  • 2 quarts (950 ml) organic Vegetable Broth (or make your own)

Directions:

  1. Roast squash (cut in half, remove seeds) place flesh side down in baking dish with 1-2 cups water.
  2. Cook at 450 for 40-50 minutes until flesh is bright orange and soft.
  3. Sauté onion and carrot in olive oil for 5 minutes until onion is clear.
  4. Add broth and apple, simmer 10 minutes until apple is soft.
  5. Add squash (remove from skin).
  6. Puree in blender or use hand blender.
  7. Add pepper to taste.
  8. Serve and enjoy.
  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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