Directions:
- In a soup pot, heat the olive oil on medium heat. Add the onion and simmer, covered for 7-10 minutes, stirring occasionally. Add the garlic and simmer for 1-2 minutes. Add the butternut squash and apple and stir to cover with juices rendered by the onion and garlic. Add as much salt and pepper as you like (I like a lot!). Stir again, then cover. Heat on medium-low heat for 10 minutes. Add 2 cups of the vegetable broth. Simmer covered until squash is mushy - approximately 30 minutes. Next, puree the mixture in a blender in batches. Return to the pot and add additional vegetable broth as needed to reach the desired consistency. Add the pinch of nutmeg. Serve and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.19 Kcal (591 kJ) | ||
| Calories from fat | 56.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 10% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 425.38mg | 18% | |
| Potassium | 356.39mg | 8% | |
| Total Carbs | 20.87g | 7% | |
| Sugars | 6.36g | 25% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 2.35g | 5% | |
| Vitamin C | 14.6mg | 24% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.3mg | 7% | |
| Calcium | 41.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 77.13 Kcal (323 kJ) | ||
| Calories from fat | 31.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 10% | |
|---|---|---|---|
| Cholesterol | 0.45mg | 0% | |
| Sodium | 232.4mg | 18% | |
| Potassium | 194.7mg | 8% | |
| Total Carbs | 11.4g | 7% | |
| Sugars | 3.48g | 25% | |
| Dietary Fiber | 1.51g | 11% | |
| Protein | 1.29g | 5% | |
| Vitamin C | 7.9mg | 24% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 0.7mg | 7% | |
| Calcium | 22.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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