Butternut Squash & Apple Sheet Pan Soup (GF/DF) (Edit recipe)

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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!

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PREP TIME

5 minutes

COOK TIME

40 minutes

INGREDIENTS

13

Serves: 4

Ingredients

1 whole Gala Apple
1 whole Onion
1 whole Butternut Squash, diced
5 cloves Garlic
2 cups free range, organic Chicken Stock
0.5 cups Plain Cocojune Organic Coconut Yogurt
0.5 tsp Garlic Salt
0.25 tsp Cayenne Pepper

croutons

1 whole Gluten-Free Soft Pretzel, (The Greater Knead Heart-Shaped Soft Pretzel)
1 Tbsp Avocado Oil
1 pinch Salt
1 pinch Cayenne Pepper

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Process

Cook Mode

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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About This Recipe

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.