Butternut Squash Soup
This hearty soup combines the earthiness of pumpkin with the sweeter notes of apple juice and a little spicy kick. Canola oil is ideal for sautéing thanks to its high heat tolerance, plus its light, neutral taste lets subtle flavors pop.
Servings
6
servingsCalories
110
kcalIngredients
1 Tbsp canola oil
1/4 cup chopped onion
1 garlic clove, chopped
1/2 tsp chopped chipotle chile or chipotle chili powder
2 cups chicken broth
1/4 cup apple juice
2 pounds butternut squash, peeled, seeded and diced
1/2 cup apple juice
1/4 cup coarsely chopped cilantro
Directions
- In skillet, heat canola oil on medium and sauté onion. When soft, add garlic. Cook for another 1 to 2 minutes. Add chile, chicken broth and apple juice. Reduce heat. Add pumpkin and cook for about 20 minutes or until squash is cooked and soft.
- Using immersion blender, blend soup until smooth. Stir in remaining apple juice. Garnish with cilantro.
Nutrition Facts
6 servings per recipe
Serving Size1 cup
- Amount Per ServingCalories110
- % Daily Value *
- Total Fat
2.5g
3%
- Saturated Fat 0g 0%
- Cholesterol 0mg 0%
- Sodium 45mg 2%
- Total Carbohydrate
23g
9%
- Dietary Fiber 3g 11%
- Total Sugars 7g
- Protein 2g 4%
- Potassium 544mg 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
