Butternut Squash and Apple Soup

Squash and apples: it's a match made in autumnal heaven. Whip this one up and start living your fall fantasy. The vibrant color isn't just for show; the ingredients in this soup are rich in phytonutrients with health-protecting benefits.

Ingredients

  • 3 cup Butternut Squash, raw – cut into 1" cubes
  • 1 White Onion – peeled and cut into 2" pieces
  • 1 Green Apple – peeled and cut into 2" pieces
  • 2 tbsp Olive Oil
  • 3 cup Vegetable Broth, low-sodium
  • 1/2 tsp Sea Salt

Directions

1

Preheat your oven to 400°F.

2

Toss the butternut squash, apples and onion in olive oil with salt and pepper and spread out on an oven-safe sheet pan. Roast for 30-40 minutes, or until fork tender.

3

Combine roasted squash, apples, and onion with the remaining ingredients in the pitcher and attach the pitcher lid with the vented lid cap inserted.

4

Start the blender on LOW power. As soon as the ingredients are mixed, increase power to MEDIUM and blend until fully puréed, about 1 minute. Only make soup in the pitcher with vented lid attached. NEVER use the sealed NutriBullet® cup with any hot ingredients.

5

If the soup is not warm enough, transfer to a saucepan and warm on the stovetop over medium until warmed through.

6

Enjoy!

Nutritional information

Recipe: Butternut Squash and Apple Soup

Serving in this recipe: 4

Calories: 151.5
Total Fat: 7.2 g 11.1%
Saturated Fat: 1 g 5%
Cholesterol: 0 mg 0%
Sodium: 383.6 mg 16%
Total Carbs: 22 g 7.3%
Dietary Fiber: 3.7 g 14.9%
Sugar: 9 g  
Protein: 1.5 g 3.1%
Vitamin A: 37.4% Vitamin C: 43.1%
Calcium: 5.9% Iron: 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Can be made with

NutriBullet Blender

NutriBullet Blender

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