Banana Squash Soup with Sweet Potato and Green Apple

Banana Squash Soup with Sweet Potato and Green Apple

vanzweb

"Super healthy delicious soup for the winter. You can add coconut milk for more richness."
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Ingredients

35 m servings 164 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 697 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
  2. Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.
  3. Puree soup in the pot with a hand blender until smooth.

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Reviews

Read all reviews 6
  1. 8 Ratings

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Most helpful positive review

What a great mix of flavors. Substantial enough for a meal.

Most helpful critical review

I replaced the bay leaves with tarragon, turned out great.

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I replaced the bay leaves with tarragon, turned out great.

What a great mix of flavors. Substantial enough for a meal.

This was one of the best squash soups I have ever had! Full of flavor due to the curry. I used chicken broth - not the coconut milk - and it was plenty rich, and I could taste the coconut oil....

Absolutely perfect recipe. Subbed olive oil for coconut oil.

Sub pears for sweet potato, limited grocery store. It was amazing!

I thought this was delicious! Tastes a lot like butternut squash soup I've made. Great to know I can also use banana squash. Love it topped with a little sour cream and toasted sunflower or p...

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