Ingredients
Ingredients
1½ pounds butternut or kabocha squash, peeled, seeded & cut into 1-inch cubes
3 Tbsp olive oil, divided
1 Tbsp + 1½ tsp of Truvia
® natural sweetener spoonable*, divided
1 medium onion, diced
1 clove garlic, minced
2 tart apples such as Granny Smith or Pink Lady, peeled, cored & cut into 1-inch cubes, plus
1 small apple for optional garnish
1 Tbsp fresh thyme
1 quart low-sodium chicken or vegetable broth
1 tsp kosher salt
Freshly ground black pepper
½ cup toasted pumpkin seeds
* or 5 packets Truvia
® natural sweetener.
Instructions
Instructions
1. Preheat oven to 400° F.
2.
Toss cubed squash with 1 Tbsp olive oil and 1¾ tsp of Truvia
® natural sweetener (or 2 packets) and spread out in a single layer on a sheet pan. Roast for 20 to 30 minutes or until tender and beginning to brown, gently stirring halfway through roasting. Set aside.
3.
In a medium pot, heat 2 Tbsp olive oil over medium high heat. Add onion and garlic and sauté 4 to 6 minutes or until softened. Add apples and thyme and sauté 5 minutes more. Add broth and 1 cup water and bring to a boil. Reduce to a simmer and cook 10 to 15 minutes or until apples are tender. Stir in roasted squash to combine.
4.
Puree soup in batches in a food processor or blender until very smooth. If soup is too thick, add additional water until desired consistency is reached. Return to pan and season with 2¾ tsp Truvia
® natural sweetener (or 3 packets) and salt.
5.
Divide between bowls and garnish with thinly sliced apple, pepper, and pumpkin seeds.
Nutrition Facts per serving (½ cup)
Nutrition Facts per serving (½ cup)
Calories, 100; Calories from Fat, 30; Total Fat, 3.5g; Saturated Fat, 0.5g; Trans Fat, 0g; Cholesterol, 0mg; Sodium, 170mg; Total Carbohydrate, 19g; Dietary Fiber, 3g; Sugars, 6g; Erythritol, 2g; Protein, 4g; Vitamin A, 160% DV; Calcium, 4% DV; Vitamin C, 30% DV; Iron, 6% DV.
This soup has 100 calories and 6 grams of sugar per serving compared to sugar-sweetened soup that has 120 calories and 10 grams of sugar per serving.
