Butternut Squash & Apple Sheet Pan Soup (GF/DF)
This beautiful fall soup combines fresh butternut squash with a touch of sweet apple and a hint of spice. It’s the perfect quick and easy fall meal!
5 minutes
40 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 169 |
| Fat: | 10 g |
| Carbohydrates: | 13 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 451 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 1 whole1 whole1 whole Gala Apple
- 1 whole1 whole1 whole Onion
- 1 whole1 whole1 whole Butternut Squash, diced
- 5 cloves5 cloves5 cloves Garlic
- 2 cups2 cups2 cups free range, organic Chicken Stock
- 0.5 cups0.5 cups0.5 cups Plain Cocojune Organic Coconut Yogurt
- 0.5 tsp0.5 tsp0.5 tsp Garlic Salt
- 0.25 tsp0.25 tsp0.25 tsp Cayenne Pepper
- 1 whole1 whole1 whole Gluten-Free Soft Pretzel, (The Greater Knead Heart-Shaped Soft Pretzel)
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
- 1 pinch1 pinch1 pinch Salt
- 1 pinch1 pinch1 pinch Cayenne Pepper
croutons
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Soup
- -lightly grease a sheet pan and add squash, apples, onion, and garlic.
- -Bake at 350 for 40 mins.
- -Blend with chicken stock and cocojune yogurt.
- -add garlic salt and cayenne
Pretzel Croutons
- -1 @glutenfreebagel heart pretzel (sliced)
- -1 tbsp @nutiva avocado oil
- -pinch salt
- -pinch garlic powder
- -pinch cayenne
- -mix together
- -add to sheet pan
- -bake at 350 until golden on both sides
Notes
you can also top with fresh pumpkin seeds and parsley.
Add a Note
My Notes:
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