Recipe by Nancy A.
"Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable."
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butternut squash, halved lengthwise and seeded
carrot, cut into large chunks
sweet potato, cut into large chunks
1 1/2 tablespoons
salt and ground black pepper to taste
Granny Smith apples - peeled, cored, and sliced
FANTASTIC! Best squash soup I've ever had, and love that there's no fattening cream involved. So smooth and hearty. Hmmmm. Made it without apple juice. I thought it might mask the sweet squah and yam flavors. Didn't miss it. Perfect on a blustery Fall night.
No rsomeary, added mild curry powder.
Delicious recipe nice and thick without adding any extra calories from cream I used cayenne next time I will use curry just to try it house smelled great while veggies were roasting.Doubled the recipe fit nice in crockpot to keep warm
I made this and it was delish...great for a cold winter night or to warm you up at lunch.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Butternut Squash, Garlic, and Apple Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 220
** Calories from Fat: 44
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