Roasted Squash and Apple Soup

Roasted Squash and Apple Soup with Truvía^® Calorie-Free Sweetener

Serving size: 1 cup
Calories: 100 Calories

11⁄2 pounds butternut or kabocha squash, peeled, seeded & cut into 1-inch cubes
3 Tbsp (45 mL) olive oil, divided
1 Tbsp (15 mL) + 11⁄2 tsp (7.5 mL) of Truvía^® calorie-free sweetener,* divided
1 medium onion, diced
1 clove garlic, minced
2 tart apples such as Granny Smith or Pink Lady, peeled, cored and cut into 1-inch cubes
1 small apple for optional garnish
1 Tbsp (15 mL) fresh thyme
1 quart vegetable broth
1 tsp (5 mL) kosher salt
Freshly ground black pepper
1⁄2 cup (125 mL) toasted pumpkin seeds

*or 5 packets Truvía^® Calorie-Free Sweetener

1.
Preheat oven to 400^° F (200^° C).
2.
Toss cubed squash with 1 Tbsp olive oil and 13⁄4 tsp of Truvía^® calorie-free sweetener (or 2 packets) and spread out in a single layer on a sheet pan. Roast for 20–30 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 4–6 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 10–15 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 23⁄4 tsp Truvía^® calorie-free sweetener (or 3 packets) and salt.
5.
Divide between bowls and garnish with thinly sliced apple, pepper and pumpkin seeds.

Roasted Squash and Apple Soup with Truvía® Calorie-Free Sweetener