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Apple Cinnamon Winter Squash Soup

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This simple and comforting soup gets its wonderful flavor from the addition of Dr. Fuhrman’s Apple Cinnamon Vinegar.

Recipe
By:www.DrFuhrman.com
Category:Soups and Stews
Collections:Cooking for One, Recipes with Dr. Fuhrman Products
Serves
Ingredients
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
2 tablespoons raw almond butter
1/8 teaspoon nutmeg
black pepper, to taste
2 tablespoons Dr. Fuhrman's Apple Cinnamon Vinegar or apple cider vinegar
Toasted pumpkin seeds for garnish
Instructions
In a 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 heat, cover and simmer 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.
Nutrition Facts
Calories 255, Protein 7 g, Carbohydrates 40 g, Sugars 9 g, Total Fat 9.3 g, Saturated Fat 0.8 g, Cholesterol 0 mg, Sodium 219 mg, Fiber 7.5 g, Beta-Carotene 8876 ug, Vitamin C 50 mg, Calcium 213 mg, Iron 3.1 mg, Folate 83 ug, Magnesium 128 mg, Potassium 1019 mg, Zinc 1 mg, Selenium 2 ug
Reviews (15)My Notes