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Sweet Spicy Roasted Butternut Squash Soup with Apple
CHEF DE HOME12Ingredients
60Minutes
110Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 lb. butternut squash (medium squash, sliced in half, seeds removed)
- 1 1/2 Tbsp. olive oil (divided)
- apple (large granny smith, cored, peeled and diced)
- 1 chili (Guajillo, broken into half, seeds discarded, I used 2)
- sugar (adjust to taste, I added 2 teaspoons, use honey if not vegan)
- 1/4 tsp. all-spice
- 1/4 tsp. black pepper
- 1 tsp. salt (adjust to taste)
- water (or vegetable stock)
- 1 cup yellow onion (medium onion, diced)
- 1 garlic clove
- 1 tsp. chipotle in adobo (adobo sauce only no chili)
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium430mg18% |
| Potassium440mg13% |
| Protein2g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A230% |
| Vitamin C40% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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