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!
PREP TIME
5 minutes
COOK TIME
40 minutes
INGREDIENTS
13
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
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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.
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Nut Free Shellfish Free Soups| 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. | |
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