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

  • Melt butter in a Multipurpose Pot. Add onions, curry, and ginger. Cook, covered, over low heat until onion is tender, about 5 minutes.
  • 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.
  • Working in batches, purée solids in a blender or food processor.
  • 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.