Butternut Squash & Apple Soup

Yield

4 Servings

Serving size

1/4 of recipe

Rating

3.00 of 5 (2 ratings)

Food groups

• Fruit: 1/2 cups
• Vegetables: 1 cups

Ingredients

• 1 medium onion (chopped)
• 1 medium celery stalk (chopped)
• 1 medium carrot (chopped)
• 2 tablespoons olive oil (or cooking oil of choice)
• 4 cups water
• 1 medium butternut squash (peeled, seeded, and chopped)
• 1 medium tart apple (peeled, cored, and chopped)
• 3 teaspoons low-sodium bouillon (1 tablespoon)
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt

Directions

1. Wash hands with soap and water.
2. In a stockpot, add the onion, celery, carrot, and oil.
3. Sauté for about 5 minutes or until the vegetables are tender.
4. Add water, squash, apple, and bouillon to the pot.
5. Bring to a boil.
6. Reduce heat to low, then cover, and simmer.
7. Continue cooking for 30 minutes or until the squash and carrots are soft.
8. Carefully transfer soup to a food processor or blender and puree.
9. NOTE: If an immersion blender is available, the soup does not need to be transferred.
10. Add seasonings.
11. Serve warm.

Nutrition per serving

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Source

Recipe by: Virginia Cooperative Extension - www.eatsmartmovemoreva.org

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/butternut-squash-apple-soup. Federal works are public domain in the United States.