Nutritional Chart
Calories: 354 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 14 g
- 13 g
- 48 g
Ingredients Needed for Butternut Squash and Apple Cream Soup
1 tablespoon olive oil
1 medium onion, sliced
2 garlic cloves, minced
salt
1 large apple, diced
12 ounces of butternut squash, cubed
4 cups of vegetable stock
pepper
How to Make Butternut Squash and Apple Cream Soup
- Heat the olive oil in a skillet over low heat. Add the onion and garlic and season with salt. Cook and stir until tender.
- Add the apple and stir it in.
- Add the butternut squash and vegetable oil. Season with pepper, cover with the lid and simmer for 20 minutes.
- Blend using an immersion blender. Optionally, serve with sour cream and garnish with pumpkin seeds.