Apple and Butternut Squash Soup

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Butternut squash adds creaminess, richness, and fiber to this easy soup recipe.

8 Servings      15 Minutes Prep Time     50 Minutes Cook Time

Ingredients:

4 pound butternut squash, cut in half lengthwise, seeds discarded

2 Tbs Extra Virgin Olive Oil

1 medium red onion chopped

5 medium Granny Smith apples, peeled, chopped

4 Cups organic chicken (or vegetable) broth

few slices of fresh ginger, peeled, finely chopped

1/4 tsp ground nutmeg

1 cup nonfat milk (or dairy free)

1 tsp sea salt

1 tsp black pepper


  1. Preheat oven on 400 degrees.   Place squash halves on a baking pan cut sides up. Cover with foil. Bake for 45 to 50 minutes, or until tender. Set aside.
  2. While squash is baking, heat oil in large saucepan over medium-high heat.   Add onion; cook, stirring frequently, for 3 to 4 minutes, or until tender.
  3. Add apples, broth, ginger, and nutmeg. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes, or until apples are tender. Remove from heat. Set aside.
  4. Place apple mixture in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth. Return apple mixture to saucepan. Set aside
  5. Scoop out squash flesh. Place squash with milk in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
  6. Place squash in saucepan with apple mixture, salt, and pepper. Bring to a gentle boil over low heat, stirring frequently. Remove from heat immediately.
  7. Ladle evenly into eight serving bowls.

 

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