Anti-inflammatory roasted squash and apple soup

Name: Anti-inflammatory roasted squash and apple soup
Cuisine: American
Ingredients: 1 butternut squash (about 2 pounds) halved, seeds removed; 1 lb Granny Smith Apples, peeled, cored, and cut into wedges; 1 tbsp olive oil; 2 onions, chopped; 4 tsp chopped garlic; 2 cups reduced sodium chicken broth; Kosher salt; Pepper; Apple sliced optional; Pure maple syrup optional

5 steps

The Beta carotene in squash can also reduce inflamation and may help ease inflammatory conditions like Rheumatoid arthritis. Nutrition facts. 195 calories, 4 g protein, 43 g carbs, 7 g fiber, 3.5 g fat, 0.5 g saturated fat, 236 mg sodium.

Updated at: Thu, 17 Aug 2023 03:38:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories189.4 kcal (9%)

Total Fat4 g (6%)

Carbs37.2 g (14%)

Sugars15.2 g (17%)

Protein4.3 g (9%)

Sodium480.5 mg (24%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1butternut squash

halved, seeds removed

1 lbGranny Smith Apples

peeled, cored, and cut into wedges

1 Tbspolive oil

2onions

chopped

4 tspgarlic

chopped

2 cupsreduced sodium chicken broth

Instructions

Step 1

1. Heat oven to 400°F

Step 2

2. Put squash And Apple's cut sides down on large baking sheet coated with cooking spray. Roast, turning apples, until squash is tender and apples are golden Brown, 25 minutes for apples and 45 minutes for squash.

Step 3

3. Heat oil in pot over medium heat. Add onions and garlic, and cook, stirring, 6 minutes. Add broth, and bring to a simmer.

Step 4

4. Scoop half of the squash into blender with half of the apples 1/2 of the broth mixture… until smooth. ( be careful when blending hot liquids. ) repeat with remaining ingredients. Season with salt and pepper.

Step 5

5. Serve in bowls, and garnish with Apple slices and drizzle of Maple syrup if using.