Roasted Autumn Squash Soup

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Butternut Squash is one of my favorite soup of all time. I love it even more if it contains, diced apples and spices. This Roasted Autumn Squash Soup combines a little of everything that I love about autumn. The curry powder adds a slightly spicy flavor and the apple, cider and honey add a subtle sweetness.

Butternut squash compose of many vital poly-phenolic anti-oxidants and vitamins. As in other Cucurbitaceae members, butternut too has very low calories; 100 grams provides just 45 calories. It contains no saturated fats or cholesterol; however, it’s a rich source of dietary fiber and phyto-nutrients. Squash is one of the common vegetables that often recommended by dieticians in the cholesterol controlling and weight-reduction programs.

Here is the very quick and easy recipe you can make yourself at home. Roast the squash and apples in the oven. Meanwhile make your own chicken or vegetable stock, then simmer  the roasted squash and apples in the stock, add the spices. After that use a blender to puree the soup. Season with salt and pepper and garnish with basil.


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