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Roasted Apple and Acorn Squash Soup

Warm up with this deliciously simple soup on a cold day.

LET'S MAKE THIS RECIPE!

Roasted Apple and Acorn Squash Soup

6
SERVINGS

Ingredients

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• 2 unpeeled, cored and halved apples
• 1 medium halved acorn squash
• 2 tbsp (30 ml) olive oil
• 1 medium chopped onions
• 1 clove garlic
• 4 cups (1 L) chicken broth
• to taste, salt
• to taste, pepper
• optional, Parsley

Nutritional Information:

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Per serving:
132 Calories
Carbohydrates 17 g (47%)
Protein 4.3 g (13%)
Fat 5.8 g (40%)

Suitable for diabetic diets.

Servings of Fruits & Vegetables per 1 serving of recipe = 1.5

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Directions

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• STEP 1
  

  Preheat oven to 400° F (200° C).

• STEP 2
  

  Place apples and squash upside down in a shallow pan with 1/4 inch of water. Bake for 35 minutes. Remove apples and set aside. Flip squash over. Drizzle with 1 tbsp olive oil and a sprinkle of salt. Broil for 5 minutes. Remove from heat and set aside.

• STEP 3
  

  In saucepan, heat remaining olive oil. Add onions and saute for 5 minutes. Add garlic and saute for 1 minute. Add chicken stock, apple and peeled squash. Bring to a boil. Simmer for 5 minutes. Remove from heat.

• STEP 4
  

  Puree in blender to desired consistency. Season to taste with salt and pepper. Serve topped with freshly chopped parsley.