Butternut Apple Soup

59

A light and healthy soup perfect for Fall or winter.

8
3 lb. butternut squash, cut in half lengthwise, seeds removed
2 apples, peeled, cored and cut in half
1 onion, peeled and cut in half
1 tbsp. olive oil
1/2 tsp. ground ginger
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1 cup vegetable broth
1/4 cup So Delicious Coconut Milk Creamer
1/4 cup shaved parmesan cheese
6 tbsp. raw pumpkin seeds
2 tbsp. light butter, melted
1/2 tsp. kosher salt
1/4 tsp. chili powder
1/4 tsp. ground ginger
1 tsp. brown sugar
Preheat the oven to 450°. Place the butternut squash cut side down onto a baking sheet. Drizzle with olive oil, ginger, salt and pepper over the apples and onion. Toss to coat and place onto the...
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Nutritions

Calories
162

Sodium
537mg
22% DV

Fat
9g
15% DV

Protein
5g
11% DV

Carbs
14g
4% DV

Fiber
2g
11% DV