Recipe Image
Servings:
4
Butternut Squash Soup
Butternut Squash Soup with fennel, apples, and a hint of kick!
Total Time
1hr
4.3
3 Ratings
Author: Lemons and Basil
Servings:
4
Ingredients
•
1
Butternut Squash
, deseeded, quartered
•
3
cloves
Garlic
•
2
Tbsp
Coconut Sugar
•
1
tsp
Simply Organic Cinnamon, Ground
•
2
Apples
, peeled, cored, sliced
•
1
cup
Fennel Bulbs
, chopped
or Onion
•
1
Tbsp
Coconut Oil
•
3
cups
Vegetable Broth
•
1
tsp
Salt
•
3
Tbsp
Honey
•
1/4
tsp
Cayenne Pepper
(optional)
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Cut
Butternut Squash (1)
in half, lengthwise, spoon out seeds then cut in half again making quarters.
3.
Place squash quarters on baking sheet, cut side up.
4.
Combine
Coconut Sugar (2 Tbsp)
and
Simply Organic Cinnamon, Ground (1 tsp)
and sprinkle/rub half of the mixture evenly onto the squash. Set aside the remaining half of the mixture.
5.
Bake squash for 15 minutes.
6.
Peel skin from
Garlic (3 cloves)
add to the baking pan and continue baking for an additional 25 minutes or until the squash is tender.
7.
Cool until able to handle and using a spoon. Scoop roasted flesh from skins of the squash.
8.
In a large pot, heat
Coconut Oil (1 Tbsp)
add
Apples (2)
,
Fennel Bulbs (1 cup)
, and remaining cinnamon/sugar mixture. Sauté for 5 minutes or until soft.
9.
Add
Vegetable Broth (3 cups)
and cooked squash, stir to combine well.
10.
Simmer on low heat for 15 minutes.
11.
Add
Salt (1 tsp)
,
Honey (3 Tbsp)
, and
Cayenne Pepper (1/4 tsp)
.
12.
Using a blender or Nutribullet, puree until soup is smooth and reaches your desired consistency.
13.
Garnish with desired toppings and serve!
Nutrition Per Serving
CALORIES
249
FAT
3.9 g
PROTEIN
3.2 g
CARBS
56.7 g
