Warm up with this deliciously simple soup on a cold day.
2. Flip squash over. Drizzle with 1 tbsp olive oil and a sprinkle of
salt. Broil for 5 minutes. Remove from heat and set aside.
3. In saucepan, heat remaining olive oil. Add onions and sautee for 5 minutes. Add garlic and sautee for 1
minute. Add chicken stock, apple and peeled squash. Bring to a boil. Simmer for 5 minutes. Remove from heat.
4. Puree in blender to desired consistency. Season to taste with salt and pepper. Serve topped with freshly
Nutritional analysis per serving
Protein: 4.3 g (13%)
Fat: 5.8 g (40%)
Carbohydrate: 17 g (47%)
Each serving provides 1½ servings of vegetables and fruit. Suitable for Diabetic diets.
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