Ingredients
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1 butternut squash, halved lengthwise and seeded
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1 large carrot, cut into large chunks
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1 sweet potato, cut into large chunks
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1 head garlic
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1 ½ tablespoons olive oil
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½ teaspoon dried rosemary
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salt and ground black pepper to taste
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1 tablespoon olive oil
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2 stalks celery, chopped
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1 onion, chopped
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½ teaspoon nutmeg
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½ teaspoon cayenne pepper
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2 Granny Smith apples - peeled, cored, and sliced
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4 cups vegetable broth
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1 cup apple cider
Directions
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
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Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
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Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
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Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
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Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
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Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.
Nutrition Facts (per serving)
220 | Calories |
5g | Fat |
45g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 220 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Sodium 278mg | 12% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 9g | 31% |
Total Sugars 16g | |
Protein 4g | 8% |
Vitamin C 37mg | 41% |
Calcium 129mg | 10% |
Iron 2mg | 11% |
Potassium 829mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.