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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 antipasti,soup,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:53%

Spoonacular Score: 53%

 

Butternut Squash and Apple Soup requires roughly 45 minutes from start to finish. This hor d'oeuvre has 166 calories, 2g of protein, and 5g of fat per serving. This recipe serves 6 and costs 94 cents per serving. It is brought to you by Foodista. 1 person were glad they tried this recipe. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Head to the store and pick up nutmeg, salt and pepper, golden yummy, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 48%. Similar recipes are Butternut Squash & Apple Soup, butternut squash and apple soup, and Butternut Squash and Apple Soup.

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Ingredients

Servings:
2 pounds
2 pounds butternut squash
butternut squash
2 Tbsps
2 Tbsps oil such as canola
oil such as canola
2
2  golden delicious
golden delicious
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 pounds butternut squash
2 pounds
butternut squash
2 Tbsps oil such as canola
2 Tbsps
oil such as canola
2  golden delicious
2
golden delicious
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 oil such as canola
2 golden delicious
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

Nutritional Information

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