Apple Cinnamon Winter Squash Soup
This simple and comforting soup gets its wonderful flavor from the addition of Dr. Fuhrman’s Apple Cinnamon Vinegar.
3 cups low sodium or no-salt-added vegetable broth (or use half vegetable broth and half almond milk)
1 onion, diced
3 cups peeled, de-seeded butternut or other winter squash
2 roasted shallots
1/8 teaspoon nutmeg
black pepper, to taste
Toasted pumpkin seeds for garnish
In a 4-quart saucepan, heat 2 tablespoons of the vegetable broth over medium heat. Add the diced onion and saute for 10 minutes, or until soft. Add the squash. Cook and stir for several minutes. Add the remaining vegetable broth. Bring to a gentle boil, then lower to simmer, covered for 25 minutes. When the squash is fork-tender, transfer the soup to a blender. Add remaining ingredients except for the pumpkin seeds and puree smooth.
Serve hot, garnished with toasted pumpkin seeds.
Calories 128; Protein 3 g; Carbohydrates 20 g; Sugars 5 g; Total Fat 4.6 g; Saturated Fat 0.4 g; Cholesterol 0 mg; Sodium 110 mg; Fiber 3.7 g; Beta-Carotene 4438 ug; Vitamin C 25 mg; Calcium 107 mg; Iron 1.5 mg; Folate 41 ug; Magnesium 64 mg; Potassium 510 mg; Zinc 0.5 mg; Selenium 1 ug