Ingredients
- 3.0 cups chopped butternut squash (½-inch pieces)
- 1.0 cups chopped onion (½-inch pieces)
- 1.0 count garlic clove, minced
- 1.0 teaspoons ground nutmeg
- 0.25 cups orange juice
- 1.0 tablespoons apple cider vinegar
- 1.5 cups vegetable stock, chicken stock or water
- Vegetable oil
- kosher salt and pepper
Equipment
Brava metal tray
Mixing bowl
food processor or blender
Nutrition Information
Allergens: None
Instructions
-
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 Brava 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.