This is a perfect autumn soup it's made with roasted squash halves (which are easy to prep and they add great flavor), a granny smith apple and fresh herbs. it's deliciously creamy and just good for the soul comfort food on a cold day.
2 Butternut squashes, halved and seeds and stringy flesh removed
2 tablespoon Olive oil
1 Granny smith apple, peeled, cored and chopped
Salt and freshly ground black pepper
1 cup Diced yellow onion
2 Garlic cloves, minced
4 cup Low sodium chicken broth
2 teaspoon Minced fresh sage
1 teaspoon Minced fresh thyme
1 teaspoon Minced fresh rosemary
0.1200000000000001 teaspoon Ground nutmeg
0.5 cup Pecans, toasted and chopped
0.33000000000000007 cup Heavy cream, or more to taste
Nutrition value
300
calories per serving
18 g Fat24 g Protein10 g Carbs5 g FiberOther
Current Totals
18 g Fat
24 g Protein
10 g Carbs
5 g Fiber
MacroNutrients
Carbs
10 g
Protein
24 g
Fiber
5 g
Fats
Fat
18 g
Vitamins & Minerals
Calcium
81 mg
Iron
3 mg
Vitamin A
195 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
32 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
65 mg
Manganese
1 mg
Phosphorus
182 mg
Selenium
21 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment