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Roasted Butternut Squash Soup with Apple + Persimmon

Roasted Butternut Squash Soup with Apple + Persimmon | My Skinny Sweet Tooth

Roasted Butternut Squash Soup with Apple + Persimmon



Roasted Butternut Squash Soup with Apple + Persimmon | My Skinny Sweet Tooth

I had this butternut squash sitting on my counter for what feels like mooooonths. I wanted to use it in a recipe that did it justice. Well, my friends, justice has been served!

This soup is perfectly balanced with savoriness from the roasted onion and sweetness from the apple and persimmon. All in all, this is great soup to have on rotation for soup season.

Roasted Butternut Squash Soup with Apple + Persimmon

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Author: My Skinny Sweet Tooth
Yields: 5 servings
Serving Size: 1.5 cups
Smart Points per Serving: 0sp
Macros per Serving: 110 calories
0g Fat, 27g Carbs, 3.5g Protein

Ingredients:

• 1 large butternut squash
• 1 large apple (I use a honeycrisp)
• 1 persimmon
• 1 medium yellow onion
• 1 cup broth/stock (use either chicken or vegetable)
• cinnamon, to taste
• 1/4 tsp salt, to taste (plus more for roasting)
• 1/8 tsp pepper, to taste
• a few needles of rosemary (optional)

Directions:

• Preheat oven to 400°F. Prepare the produce but cutting the butternut squash into 4ths, apple in half, onion in half, and the top cut off of the persimmon.

• Spray everything with avocado oil (or spray of choice). Season the squash with a good dash of cinnamon and sea salt. Roast the produce for 45 minutes or until squash is easily poked with a fork.

• Once cool enough to handle, remove the seeds and skin from the squash, discard. Place everything into a high powered blender (Or use an immersion blender) with the broth and puree until silky smooth. Taste and add 1/2 tsp of salt (if needed) and 1/4 tsp of black pepper (if needed) and rosemary needles (if using), and blend again until incorporated.

• Pour into a bowl and serve!

• Enjoy!

Roasted Butternut Squash Soup with Apple + Persimmon | My Skinny Sweet ToothRoasted Butternut Squash Soup with Apple + Persimmon | My Skinny Sweet Tooth

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4 thoughts on “Roasted Butternut Squash Soup with Apple + Persimmon”

  1. Do you remove the pits/seeds from the apple or do you just blend them all up? I’ve never had a permission. What do they resemble? Do they need to be peeled or seeded? Thank you.

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    1. Hi Kristine!

      My apple had small/very few seeds so I throw them right in the blender. You can remove the seeds from the apple if you’d like though! As far as a persimmon, they are sweet with a hint of cinnamon, honey, melon, etc. There are no seeds and the skin can be blended as well, you’ll just need to cut the petal-like stem off before roasting.

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      1. HAHAHAHAH Thank you so much! I can’t believe I called it a PERMISSION instead of Persimmon! HHAHAHAHAHAH I appreciate your help.

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