Recipe

Roasted Winter Squash Apple Soup Recipe

	Pamr / All my dishes 1 year, 9 months ago A smooth spicy soup, or a side dish Prep:30m Cook:60m Servings:4	Pamr
	roasted vegetables soup

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Ingredients

1 lg. winter squash (butternut, buttercup, kaboucha) peeled,

seeded, and cut into 2” pieces (about 2.5 lbs.)

2 med. onions, peeled and quartered

3 cloves garlic, peeled

2 tart, firm apples, cored and quartered

2 tbsp. oil

salt

red chili powder to taste

4-5 cups vegetable stock

Directions

Preheat oven to 400F. Coat vegetables and apples with oil to coat. Season well with salt and chili powder. In large roasting pan, roast, stirring every 10 mins. until vegetables are fork tender and lightly browned, about 40 mins.

Put ½ the vegetables with 2 cups of stock in blender and puree until smooth. Repeat with remainder of vegetables and broth. Put puree in a saucepan. If it’s too thick, add more broth, and correct seasoning. Heat to a simmer then serve.

Protein 17 gr.

Carb. 40 gr.

Note: I made this recipe for 2 years before I actually turned it into soup. The vegetables are delicious just roasted.

When I did finally make soup, I browned and seasoned ground chicken (1 lb.) and stirred that in for protein, and it was a complete meal, with whole grain bread.

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