Butternut Squash Soup

 
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Always a fall favorite…butternut squash soup. This is another delicious way to use up the millions of apples we picked last weekend. It’s packed with flavor and tons of nutritional benefits! Butternut squash is full of anti-aging and anti-inflammatory nutrients and is a rich source of carotenoids as well as vitamin C, fiber, omega-3’s, potassium, magnesium and B vitamins! AND it tastes GREAT!

Butternut Squash Soup

  • 1 large butternut squash peeled, seeded and cut into 1 inch cubes

  • 1 small onion peeled and cut into 1 inch cubes

  • 3 apples peeled, cored and cut into 1 inch cubes

  • 1 T olive oil

  • 4 cups vegetable broth

  • 16 chopped cashews (optional)

Toss squash, onion and apples with olive oil and roast in 425 degree oven for 45 minutes until very tender.
Warm up the vegetable broth and place in a blender or food processor with the roasted mixture and process until smooth. Serve warm topped with the chopped cashews. (makes 4 delicious servings)

 
Soup, lunchHillary Irwinapples, butternut squash, fall, low-fat, nutrition, onionsComment