Butternut Squash & Apple Soup

1 hour

6 servings

Squash is packed with phytonutrients (carotenoid)—an antioxidant important for anti-cancer properties. Squash is also an excellent source of Vitamins C and A, and rich in potassium, which helps lower blood pressure.

Ingredients

  • 1⁄4 cup butter
  • 2 cups finely diced onions
  • 1 tsp curry seasoning
  • 1 tsp ginger (ground), optional
  • 4 cups Nourish Broth, prepared
  • 1 1⁄2 tsp Nourish Broth Mix
  • 1 cup boiling water
  • 2 lbs (1 kg) butternut squash, peeled, seeded, and cut into chunks
  • 2 apples, peeled, cored, and diced
  • 1 cup apple juice
  • Sea Salt, to taste
  • Black Pepper, to taste
  • 1 recipe prepared finishing sauce

Preparation

  1. Melt butter in a Multipurpose Pot. Add onions, curry, and ginger. Cook, covered, over low heat until onion is tender, about 5 minutes.
  2. Add Nourish Broth, squash, and apples, and bring to a boil. Reduce heat and simmer, partially covered, for about 20–25 minutes, until squash and apples are tender.
  3. Working in batches, purée solids in a blender or food processor.
  4. Return purée to pot. Add apple juice and heat. Season with Salt and Pepper. Garnish with grated apple, if desired, and drizzle with finishing sauce.

Nutritional Information

Per serving(2 cups): Calories 280, Fat 15 g (Saturated 6 g, 0.3 0 g), Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 36 g (Fiber 8 g, Sugars 15 g), Protein 6 g.