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Banana Squash Soup with Sweet Potato and Green Apple

Banana Squash Soup with Sweet Potato and Green Apple

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
vanzweb

vanzweb

Super healthy delicious soup for the winter. You can add coconut milk for more richness.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 762 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
  2. Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.
  3. Puree soup in the pot with a hand blender until smooth.
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Reviews

KAMIFAY
0

KAMIFAY

10/7/2013

I thought this was delicious! Tastes a lot like butternut squash soup I've made. Great to know I can also use banana squash. Love it topped with a little sour cream and toasted sunflower or pumpkins seeds.

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