Pharmacy Notices
Lunch | Dinner

Roasted Butternut Squash and Apple Soup

  • 15 Mins

    Prep Time

  • 40 Mins

    Cook Time

  • 6

    Servings

  • 176 Calories
  • 7g Fat
  • 21g Carbs
  • 6g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 6 Servings
  • 176 Calories
  • 7g Fat
  • 21g Carbs
  • 6g Protein
  • 55 Mins Total Time
  • 1 Medium Butternut Squash, peeled, seeded, and diced
  • 2 Apples, diced
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Butter
  • 2 Shallots, thinly sliced
  • 6 Cups Low-Sodium Chicken or Vegetable Broth
  • Salt and Pepper, to taste
Recipe adapted from thelemonbowl.com

Nourishment Note

Instructions

  • 6 Servings
  • 176 Calories
  • 7g Fat
  • 21g Carbs
  • 6g Protein
  • 55 Mins Total Time
  • 1

    Roast Butternut Squash & Apples Preheat oven to 400°F. Place butternut squash and apples onto a foil-lined baking sheet. Drizzle with the olive oil and season with salt and pepper, to taste. Spread into an even layer and roast for 35 – 40 minutes, or until tender.

  • 2

    Blend All Ingredients, Heat, & Serve In a large pot, melt the butter. Add the shallots and cook until translucent, about 4-5 minutes. Add the broth, roasted squash, and apples to the pot. Using a stick blender, blend all ingredients until smooth and creamy. If using a blender, carefully transfer all ingredients into the blender and blend until smooth and creamy. Use a clean cloth to cover the hole in the blender lid to allow steam to escape. Transfer back to the pot. Heat soup. Adjust seasonings as needed and enjoy!

Recipe adapted from thelemonbowl.com

Fatigue Buster

  • Butternut Squash

    Purchase peeled, diced butternut squash.

  • Apples

    Use an apple slicer to slice apples instead of dicing.

  • Shallots

    Use a mini food processor to chop shallots.

There's plenty more delicious recipes to try!

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