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Squash and Apple Soup

>> Monday, October 26, 2015


Makes 4 servings
Nutrition per serving: 148 kCal; 619 kJ; 2 g protein; 30 g carbohydrates; 4 g fat; 1 g saturated fat; 5 g fiber; 17 g sugar; 1272 mg salt
Ingredients:
1 acorn or butternut squash
1 small onion, diced
2 carrots, diced
1 tbsp olive oil
9 cups (2 liters/70 oz) vegetable stock 2 apples, sliced
freshly ground black pepper

Directions:
1. Preheat the oven to 450°F (230°C/gas 8).
2. Cut the squash in half and remove the seeds. Place both halves flesh-side down in a baking dish with 1–2 cups (250–475ml/8–16 oz) water. Place in the oven and bake for 40–50 minutes, until the flesh is bright orange and a fork punctures it easily. Set aside until cool enough to handle.
3. Meanwhile, put the oil in a pan and sauté the onion and carrots for
5 minutes, until the onion is translucent.
4. Add the stock and apple, then simmer for 10 minutes, or until the apple is soft. 5. Peel the cooled squash and add to the stock. Heat until warmed through.
6. Blend to a purée, then add pepper to taste 

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