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Ingredientes
- 3 lb butternut squash, peeled and cut into 2 inch chunks
- 2 x golden brown delicious apples, peeled, cored and cut into 1 inch chunks
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. honey
- 1/2 tsp sesame chili oil
- 4 c. vegetable broth or possibly chicken broth soy sauce, to taste
- 1/4 c. pumpkin seeds Preheat the oven to 450 degrees.
Direcciones
- In a heavy roasting pan, combine the squash, apples, oils and honey well.
- Tuck the apples under the squash to avoid browning them. Place the pan in the oven for 25 min, stir and continue roasting 10 min more or possibly till tender.
- Transfer the roasted squash and apples, and all the pan juices, to a soup pot. Add in two c. of the broth to the pot and bring to a simmer. Cover and continue simmering for 20 min. Allow the soup to cold. Puree the soup in a food processor or possibly blender till completely smooth. Add in additional broth to achieve the desired consistency. Season to taste just before serving with soy sauce.
- Place the pumpkin seeds proportionately in a small cake pan. Place the pan in a 450-degree oven (if desired, you may efficiently do this while roasting the squash) and remove from the oven as soon as the seed begin to puff up, 7 to 12 min. Don't allow these seeds to over-cook.
- Serve the soup warm, hot or possibly at room temperature with a sprinkling of roasted pumpkin seeds on each serving. You may also pass the sesame chili oil around so people who like a spicier soup may drizzle it on top of their soups. aish.com
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2174g | |
| Calories 1070 | |
| Calories from Fat 379 | 35% |
| Total Fat 42.48g | 53% |
| Saturated Fat 6.94g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3817mg | 159% |
| Potassium 4482mg | 128% |
| Total Carbs 171.31g | 46% |
| Dietary Fiber 26.6g | 89% |
| Sugars 51.11g | 34% |
| Protein 28.43g | 45% |
