Owner Manual

NUTRITIONIST TIP
There’s reason behind the term “eat
the rainbow.” The phytonutrients that
give foods their vibrant hues also
supply health-protecting benefits. Get
your fill of these beneficial compounds
from the bright yellow squash and
fresh green apple in this tasty soup.
Butternut squash
& apple soup.
MAKES 2 SERVINGS
Squash and apples: it’s a match made in autumnal heaven. Whip this
one up and start living your fall fantasy.
1 ⁄ CUPS
⁄
⁄
1 TBSP
1 ⁄ CUPS
⁄ TSP
BUTTERNUT
SQUASH, CUT INTO
1" CUBES
WHITE ONION,
PEELED AND CUT
INTO 2" PIECES
GRANNY SMITH
APPLE, PEELED,
CORED, AND CUT
INTO 2" PIECES
EXTRA VIRGIN
OLIVE OIL
LOW SODIUM
VEGETABLE BROTH
SALT
1 Preheat your oven to 400°F.
2 Toss the butternut squash,
apples and onion in olive oil
with salt and pepper and
spread out on an oven-safe
sheet pan. Roast for 30-40
minutes, or until fork tender.
3 Let the roasted veggies cool
to room temperature and
add remaining ingredients
in the pitcher and attach
the pitcher lid with the
vented lid cap inserted.
4 Start the blender on LOW
power. As soon as the
ingredients are mixed,
increase power to HIGH
and blend until fully
puréed, about 1 minute.
5 If the soup is not warm
enough, transfer to a
saucepan and warm on
the stovetop over medium
until warmed through.
NUTRITION FACTS PER SERVING
170 calories, 7g fat, 26g carbs,
5g fiber, 10g sugar, 2g protein
PRO TIP
Roast your veggies up to two days in
advance and refrigerate in an airtight
container. They’ll be cooked and ready
for blending when you are.
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CAUTION
Only make soup in the pitcher with vented lid attached. NEVER use the sealed
NutriBullet
®
cup with any hot or carbonated ingredients.
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