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Butternut Squash and Apple Soup

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.94

$0.94 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,whole 30,vegan side dish
spoonacular Score:46%

Spoonacular Score: 46%

 

Butternut Squash and Apple Soup is a gluten free, whole 30, and vegan soup. This recipe makes 6 servings with 166 calories, 2g of protein, and 5g of fat each. For 94 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. It is perfect for Autumn. If you have butternut squash, salt and pepper, golden yummy, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. Try Apple and Butternut Squash Soup, Butternut Squash and Apple Soup, and Butternut Squash & Apple Soup for similar recipes.

Ingredients

Servings:
2 lb
2 lb butternut squash
butternut squash
2 Tbsps
2 Tbsps canola oil
canola oil
2
2  golden delicious apple
golden delicious apple
0.25 tsps
0.25 tsps nutmeg
nutmeg
some
some salt and pepper
salt and pepper
1 large
1 large sweet onion
sweet onion
2 cups
2 cups vegetable stock
vegetable stock
2 lb butternut squash
2 lb
butternut squash
2 Tbsps canola oil
2 Tbsps
canola oil
2  golden delicious apple
2
golden delicious apple
0.25 tsps nutmeg
0.25 tsps
nutmeg
some salt and pepper
some
salt and pepper
1 large sweet onion
1 large
sweet onion
2 cups vegetable stock
2 cups
vegetable stock

Equipment

immersion blender
immersion blender
peeler
peeler
blender
blender
knife
knife
ladle
ladle
bowl
bowl
oven
oven
frying pan
frying pan
immersion blender
immersion blender
peeler
peeler
blender
blender
knife
knife
ladle
ladle
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

  1. Pre-heat oven to 450 degrees Fahrenheit
  2. Cut off 1/4 inch from top and bottom of butternut squash. Peel with vegetable peeler until the orange flesh is visible. Cut squash in half. Requires sharp knife, some force, and much care! Remove seeds and fibrous material. Cut into roughly equal sized pieces. Place in large bowl.
  3. Rough chop onion, place in bowl with squash.
  4. Add oil and stir to coat ingredients. This will aid in the browning of the vegetables.
  5. Place in single layer on sheet pan and roast for approximately 45 minutes or until slightly browned.
  6. Remove from oven
  7. Add stock to large pan
  8. Core, peel and chop apples. Add to stock.
  9. Add butternut squash and onions to stock.
  10. Add nutmeg and season with salt and pepper.
  11. Bring to boil and reduce to simmer. Let soup cook for 20 minutes.
  12. Puree soup with an immersion blender or in batches in regular blender. Do not overfill blender as hot soup will expand!
  13. Check for seasoning
  14. Ladle into bowl and garnish with a dab of creme fraiche if desired.
  15. Spoon into mouth until desired level of comfort is reached.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.94
Ingredient
2 pounds butternut squash
2 tablespoons canola oil
2 golden delicious apple
¼ teaspoons nutmeg
1 large sweet onion
2 cups vegetable stock
Price
$2.00
$0.08
$1.04
$0.04
$0.95
$1.51
$5.61

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

Green Tips

  • Apples are at the top of the so-called "dirty dozen" so be sure to buy organic apples (and applesauce, apple juice, etc.) if you are concerned about pesticide residues in your food.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
165 Calories
2g Protein
4g Total Fat
31g Carbs
10% Health Score
Limit These
Calories
165
8%

Fat
4g
8%

  Saturated Fat
0.4g
2%

Carbohydrates
31g
10%

  Sugar
12g
14%

Cholesterol
0.0mg
0%

Sodium
518mg
23%

Get Enough Of These
Protein
2g
4%

Vitamin A
16270IU
325%

Vitamin C
34mg
42%

Vitamin E
3mg
21%

Fiber
4g
20%

Potassium
658mg
19%

Manganese
0.37mg
19%

Vitamin B6
0.34mg
17%

Magnesium
59mg
15%

Folate
55µg
14%

Vitamin B1
0.19mg
12%

Vitamin B3
1mg
10%

Calcium
87mg
9%

Copper
0.16mg
8%

Iron
1mg
7%

Phosphorus
71mg
7%

Vitamin B5
0.7mg
7%

Vitamin K
6µg
6%

Vitamin B2
0.06mg
3%

Zinc
0.33mg
2%

Selenium
1µg
1%

covered percent of daily need

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