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Recipe of the Week: Apple Butternut Squash Soup

October 5, 2016

Servings: 6

Ingredients:

  • 1 butternut squash, cubed (I used about 4 cups cubed)
  • 1 large sweet onion, chopped
  • 2 tbsp olive oil
  • 4 apples, peeled and quartered
  • 4 cups of vegetable stock
  • 1 cup of rice drink
  • ¼ cup of coconut milk
  • ½ tsp ground nutmeg
  • Sea salt

 

Directions:

  1. In large pot, sauté onion until soft, about 5 minutes. Add squash, apples, stock, rice milk, coconut milk, and nutmeg. Cover, bring to boil, and then simmer for about 30 minutes until squash is soft.
  2. Using immersion blender, puree soup. Add sea salt to taste.

 

Nutrition:

  • Calories 211
  • Carbohydrates 39g
  • Fat 8g
  • Protein 3g
  • Great source of Vitamin A and Potassium

 

Filed Under: News, Recipes

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