Butternut Squash Soup

Ingredients
- 3 lbs Butternut Squash Cubed & Peeled
- 1 White Onion Diced
- 1 Granny Smith Apple Diced
- 1 Large Carrot Diced
- 4 Cloves Fresh Garlic Peeled
- 2 Tbsp Olive Oil
- 3 cups Low-Sodium Vegetable Broth
- 2/3 cup Lite Canned Coconut Milk
- 2 1/3 cups Water
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Nutmeg
- 1 tsp Ground Cinnamon
Instructions
-
Preheat oven to 350° and line two baking sheets with parchment paper
-
On one baking sheet, toss butternut squash with half of oil and bake for 15–18 minutes or until tender
-
Spread onion, apple, carrot and garlic onto second baking sheet and lightly toss with remaining oil until evenly coated
-
Bake for approximately 10 minutes or until carrots and apples are tender
-
In large pot, combine all baked ingredients (squash, onion, apple, carrot, garlic) with broth, coconut milk, and water, salt, pepper, nutmeg and cinnamon
-
Bring to a boil for 2 minutes
-
Blend ingredients using immersion blender until very smooth. If soup is too thick, add water until desired consistency is reached
Nutrition Info
- Calories:
- 90
- Total Fat:
- 3g
- Saturated Fat:
- 1g
- Sodium:
- 40mg
- Total Carbohydrate:
- 17g
- Dietary Fiber:
- 3g
- Protein:
- 1g