Creamy One Pot Butternut Squash Soup w/Sweet Kale Salad & Apples
Serving Size: 4
Click an option below to see the recipe for a different serving size
Description
As soon as the chilly season arrives, you'll love to cozy up with a bowl of warm, creamy butternut squash soup. MAIN DISH: CALORIES: 95, SATURATED FAT: 2G, TRANS FAT: 0G, SODIUM: 1003MG, CARBOHYDRATE:12G, SUGARS: 4G, PROTEIN: 3G SIDE DISH (SALAD): CALORIES: 200, SATURATED FAT: 2G, TRANS FAT: 0G, SODIUM: 170MG, CARBOHYDRATE:14G, SUGARS:9G, PROTEIN: 5G SIDE DISH (APPLE): CALORIES: 80, SATURATED FAT: 0G, TRANS FAT: 0G, SODIUM: 1.5G, CARBOHYDRATE: 12G, SUGARS:16G, PROTEIN: 0.4G
Meal Type
Basic
Dietary Preferences
No Preference, Low Carb, Diabetic Friendly, Gluten Free, Dairy Free
Ingredients
- 1 Tbsp Olive Oil
- 1 medium Onion, diced
- 3 tsp Freeze Dried Garlic
- 2 tsp Ginger Powder
- 3/4 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Thyme Leaves
- 10 frozen Cubed Butternut Squash
- 4 cups Chicken Stock
- 3/4 cup Coconut Milk
- 11 oz Caesar Salad Kit
- 4 Fugi or Gala Apples, sliced
Takes to prepare.
Takes to cook.
Takes No Time total.
Instructions
-
Heat a large pot over medium heat. Add the olive oil. Add the onion, garlic, ginger, salt and pepper, and thyme, and sauce until the onion is soft or transparent. Add the cubed butternut squash and toss in the onion mixture. Add the chicken stock and stir to combine (you might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash). Add the lid to the pot and bring to a boil over medium-high heat. Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork. Remove the soup from the heat and add the coconut milk. Puree with a handheld immersion blender, or puree in batches in a regular counter-top blender. Open contents of salad kit and mix in a bowl. Serve immediately w/salad and apples on the side. Enjoy!
