Healthy Fall Dinner Recipes + Butternut Squash Soup
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Healthy Fall Dinner Recipes + Butternut Squash Soup
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From soups and chilis to pasta dishes and casseroles here are over 50 healthy fall dinner recipes that the whole family will love!
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Ingredients
- 2 Tablespoons olive oil
- 5 clove garlic minced
- 3 teaspoons fresh minced ginger
- 1 yellow onion about 1 1/2 cups, chopped
- 5 carrots peeled and chopped
- 1 apple peeled and chopped
- 5 cups peeled and chopped butternut squash
- 1 Tablespoon fresh sage chopped
- 32 oz vegetable broth
- 1 cup canned coconut milk I used full-fat
- 1 teaspoon sea salt
- 1/2 teaspoon Turmeric
- 1/2 teaspoon black pepper
- pinch of ground nutmeg
- pinch of cayenne pepper optional
- additional coconut milk and roasted pepitas for serving
Instructions
- Sauté: Add olive oil to a large dutch oven or stockpot over medium heat. Add garlic, ginger, onion, carrots and apple to the pot. Cook, stirring occasionally, until everything begins to soften, about 7 minutes. Add salt, turmeric, pepper, nutmeg and cayenne (if using). Cook another minute, stirring constantly.
- Add squash and simmer: Add squash, sage, vegetable broth and coconut milk to the pot. Bring mixture to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30-40 minutes.
- Blend: Use an immersion blender to puree soup to a smooth consistency. If you do not have an immersion blender you can transfer the soup in batches to a blender and blend until smooth. This method will require a bit of cooling time and caution. If you let the soup cool down before blending, place it back on the stove on low heat for a few minutes to warm it up before serving.
- Serve: To serve, ladle into bowls and drizzle with additional coconut milk (if desired), pepitas and black pepper.
Nutrition Information
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Serving
1/4 of recipe
Calories
194kcal
(10%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Sodium
798mg
(33%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 194kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 798mg | 33% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
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