Appetizers / Soups / Salads

Apple and Roasted Butternutsquash soup is for Dinner.

Apple and Roasted Butternutsquash soup takes 10 minutes to prepare.

Apple and Roasted Butternutsquash soup takes 50 minutes to cook.

Apple and Roasted Butternutsquash soup makes 5 servings.

The ingredients for Apple and Roasted Butternutsquash soup are:

1 Butternut squash (med- about 550g when cut into chunks)
1 tart green apple (cooking apple like a bramley)
2 tsps olive oil
1 large onion (med)
2 stalks celery (big)
vegetable stock (to make about 1.5 litres stock)

salt, pepper, cinnamon

Here is how you make Apple and Roasted Butternutsquash soup:

First peal squash and roughly chop into cubes, In a bowl pour 1tsp oil onto the squash and mix it up with your hands so all cubes have a light coating. Season with salt and pepper and cinnamon then place on a baking tray (or just some foil) and roast in a hot oven for 15-25 minutes While they are roasting, chop the onion, celery and peal/core/slice the apple. In a big pan heat 1 tsp of oil and throw in what you've just chopped. These need to 'sweat' for roughly 10 minutes so just leave the lid on and make sure the pan isnt on too high. Once the squash is roasted add to the pan and then add between 1 litre - 1.5 litres stock depending on how thick you want the soup*allow to simmer for a while then, once veg are all good and soft, blend/mash until well mixed and serve. *Maked between 4-5 hearty bowl fulls (roughly 400g each) of course using less stock will make either fewer or smaller serving but will be chunkier, servings Number of Servings: 5Recipe submitted by SparkPeople user HAPPYROO.

The nutritional information for Apple and Roasted Butternutsquash soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 111.4

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 468.9 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 2.0 g
• Protein: 3.4 g