Yum! What a perfect season to enjoy an inside warmer-upper like Butternut Squash and Apple Soup! Make a double batch and freeze some for another time. Invite friends in for a soup night – don’t forget the pumpkin bread! Or take a batch to a friend who is under the weather. I’ve added altered instructions in parentheses if you are eating gluten-free or whole foods/plant based diets. http://www.forksoverknives.com
Let your tummy be warmed!
Butternut Squash and Apple Soup
2 TBSP olive oil (1/4 cup vegetable broth)
1 medium yellow onion, chopped
2 cloves garlic, minced
2 large butternut squash
4 small red apples, chopped – can leave skin on or peel
¼ tsp cayenne pepper
1 tsp cinnamon
¼ tsp ground ginger
1 TBSP lemon juice
4 cups chicken stock (or vegetable stock)
1 cup heavy whipping cream or whole milk (Almond milk, or Silken Tofu creamed in blender)
Kosher or Sea Salt and fresh ground pepper
Cut butternut squash in half the long way. Scoop out seeds. Line jelly roll pan with parchment paper. Place halves cut side down on the paper. Roast at 400 degrees for 45-60 minutes, until soft. Scoop “meat” out for soup.
Use a large soup pot or Dutch oven. Add oil (or vegetable broth). Add onions and a pinch of salt and cook about 8 minutes until tender. Add garlic, spices and apples; stir. Add lemon juice. Add squash and cook about 10 minutes, stirring often. Add stock and bring to a boil. Reduce to a simmer and cook about 10 more minutes.
Remove from heat. Use an immersion blender and puree until smooth. If you use a blender or food processor, do one batch at a time filling only half way and blend until smooth. Empty each batch into another pan. Season with salt and pepper.
When ready to serve, stir in heavy cream (or almond milk or blended Silken tofu).
Serve warm with pumpkin bread and fruit.