Banana Squash Soup with Sweet Potato and Green Apple

Banana Squash Soup with Sweet Potato and Green Apple

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
vanzweb
Recipe by  vanzweb

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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Review (1)

Rate This Recipe
KAMIFAY
0

KAMIFAY

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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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Sweet Potato, Carrot, Apple, and Red Lentil Soup

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Sweet and Spicy Sweet Potato Soup