Roasted Apple, Parsnip, and Acorn Squash Soup

Roasted Apple, Parsnip, and Acorn Squash Soup

Yield: 10 servings

Calories per serving: 93

Roasted Apple, Parsnip, and Acorn Squash Soup

Can you describe a dish as kind? This dish is warm, sweet, and nourishing, which in my mind are all synonyms for kind. At under 100 calories per serving, it’s perfect as an appetizer, or side dish. This recipe was inspired by this food wishes video. His dish is more indulgent, and would make a delicious main dish.

Ingredients

  • 1 acorn squash
  • 2 apples
  • 3 parsnips
  • 2 tablespoons olive oil
  • Salt
  • 32 ounces of broth (I prefer chicken broth)
  • (5 tablespoons raw cashews – Optional not listed in nutrition)

Instructions

  1. Preheat the oven to 425.
  2. Cut the acorn squash, apples, and parsnips into large, 1-2 inch cubes. Add the cubes to a baking pan, and toss with the olive oil and salt. Bake for 30-40 minutes, or until the edges are golden, and they are soft and tender.
  3. Transfer the contents of the pan into a large soup pot. Add the broth (plus enough water to submerge all the vegetables) and bring to a rapid boil. Lower the heat and let the soup simmer for 20-25 minutes.
  4. Once the flavors have gotten a chance to meld, blend the mixture using either an immersion blender, or by transferring it in batches to a blender. Blend until the soup is silky and smooth.
  5. Optional – Toast cashews in a small pan, and sprinkle each bowl for a bit of crunch.
  6. This dish tastes great hot or cold, try it as a side to your packed lunch.

Notes

High in Fiber, B1, B2, B6, Folate, Vitamin C, Copper, Magnesium, Manganese, Phosphorus, and Potassium Carbs 16.70 g | Fiber 3.82 g | Fat 3.10 g | Protein 1.54 g

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