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RECIPE
11 INGREDIENTS13 STEPS1hr

Butternut Squash Soup

4.3
3 Ratings
Butternut Squash Soup with fennel, apples, and a hint of kick!
Butternut Squash Soup Recipe | SideChef
Butternut Squash Soup with fennel, apples, and a hint of kick!
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
1hr
Total Time
$1.78
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Butternut Squash , deseeded, quartered
3 cloves
2 Tbsp
Coconut Palm Sugar
1 tsp
Ground Cinnamon
2
Apples , peeled, cored, sliced
1 cup
Fennel Bulbs , chopped
or Onion
1 Tbsp
Coconut Oil
3 cups
Vegetable Broth
1 tsp
3 Tbsp
1/4 tsp
Cayenne Pepper
(optional)
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Nutrition Per Serving

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CALORIES
195
FAT
3.8 g
PROTEIN
2.3 g
CARBS
42.4 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Cut Butternut Squash (1) in half, lengthwise, spoon out seeds then cut in half again making quarters.
Step 3
Place squash quarters on baking sheet, cut side up.
Step 4
Combine Coconut Palm Sugar (2 Tbsp) and Ground Cinnamon (1 tsp) and sprinkle/rub half of mixture evenly onto squash. Set aside the remaining half of the mixture.
Step 5
Bake squash for 15 minutes.
Step 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.
Step 7
Cool until able to handle and using a spoon. Scoop roasted flesh from skins of the squash.
Step 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.
Step 9
Add Vegetable Broth (3 cups) and cooked squash, stir to combine well.
Step 10
Simmer on low heat for 15 minutes.
Step 11
Add Salt (1 tsp) , Honey (3 Tbsp) , and Cayenne Pepper (1/4 tsp) .
Step 12
Using a blender or Nutribullet, puree until soup is smooth and reaches your desired consistency.
Step 13
Garnish with desired toppings and serve!
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Nutrition Per Serving
Calories
195
% Daily Value*
Fat
3.8 g
5%
Saturated Fat
3.0 g
15%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
42.4 g
15%
Fiber
4.3 g
15%
Sugars
26.2 g
--
Protein
2.3 g
5%
Sodium
1155.9 mg
50%
Vitamin D
--
--
Calcium
106.2 mg
8%
Iron
1.4 mg
8%
Potassium
602.9 mg
13%
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