Roasted Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

Nutritional Highlights

One cup of butternut squash has 450% of your daily needs of Vitamin A as well as 50% of your daily needs of Vitamin C.

Onions are great way to add flavor while also high antioxidants and compounds that fight inflammation throughout the body.

Servings: 4-6

Directions

• Preheat oven to 450. Line a baking sheet with parchment paper, and set aside.

• Place squash in a medium sized bowl and toss with 1 T of olive oil. Arrange on baking sheet and roast until tender 15-20 minutes.

• While squash is cooking, Heat 1 T of olive oil in a large stockpot. Sauté onion, celery, garlic and apple over medium heat for about 5-7 minutes until onion is softened.

• Add the squash, stock, cider and salt. Bring to a boil, reduce heat and simmer uncovered for 15-20 minutes.

• Puree with hand held emulsifier or in the blender in batches until desired consistency.

• Top with a dollop of Greek yogurt, chopped pecans and fresh parsley.

• Enjoy!

Ingredients

• 2 pounds of cubed butternut squash – we love the pre-cubed ones

• 2 T olive oil

• 1 cup onion, chopped

• ½ cup celery, chopped

• 2 cloves of garlic minced

• 1 Golden Delicious apple, peeled, and cut to ½ dice

• 1 cup of apple cider

• 3 cups of Chicken or Vegetable Stock

• 1 tsp salt

• Toppings (optional): chopped pecans, Greek yogurt, parsley