Butternut Squash Soup is a sweet and tart soup and very easy to make;
the oven does most of the work. If you're looking to make a light,
easy meal, try this simple but delightful soup. This is a
Butternut squash is rich in beta carotene and vitamin C, and recent
studies have shown that it has anti-inflammatory properties. It is also a good source of fiber, magnesium, and potassium.
Servings: 4-6 Cooking Time: 50
1/2 of a butternut squash
2 green apples, peeled, cored, and cut into cubes
3 cups onions, cut into medium cubes
2 tsp olive oil or other
1-2 tsp black pepper powder or to taste
Salt to taste
Heat the oven to 400ºF. Brush the butternut squash
with a little oil and place in a baking tray.
Place the onions and apples in another tray, brush
lightly with oil and place the oven. Roast for about 40 minutes or
until tender, stirring the vegetables a couple of times. Remove and let
Scoop out the squash. Add half the squash and half
the veggies along with 2 cups of water and process in a blender until
smooth. Remove in a saucepan. Repeat with the remaining squash and
Place the butternut squash soup on low heat and
simmer for a few minutes. Remove from heat.
Add salt and black pepper powder as needed, and serve
warm with toasted bread.