Butternut Squash Soup
Brava
Serving Size 6
Active Time:
~15 min
Total Time:
~25 min
Ingredients
3 cups chopped butternut squash (½-inch pieces)
1 cup chopped onion (½-inch pieces)
1 garlic clove, minced
1 teaspoon ground nutmeg
¼ cup orange juice
1 tablespoon apple cider vinegar
1½ cups vegetable stock, chicken stock or water
From Your Pantry
Vegetable oil
kosher salt and pepper
Equipment
Brava metal tray
mixing bowl
food processor or blender
Nutrition Information
Allergens: None
Keywords
Chef's Picks
Lunch
Dinner
Starter
Vegetarian
Dairy Free
Fall
Gluten Free
Metal Tray
Recipes
Vegan
Vegetables
Weeknight
Year Round
1
Prep vegetables
- In large bowl, toss together squash, onion, garlic, nutmeg, 2 tablespoons cooking oil, 1 tablespoon kosher salt and a pinch of black pepper.
- Evenly spread vegetables in Zones 1, 2 and 3 of Brava metal tray.
2
Roast vegetables
- Slide metal tray into bottom shelf.
- Select “Butternut Squash Soup” on your oven touchscreen and follow instructions.
3
Blend soup
- Transfer vegetables and juices to food processor or blender.
- Add orange juice, apple cider vinegar, stock or water and a pinch of salt and black pepper.
- Process the soup until a smooth texture is achieved.
4
Serve
- Transfer soup to individual bowls and serve.
