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Apple & Butternut Squash Soup

Posted Mar 28 2011 3:47pm

Winter poked it’s cold nose in our world again this week. :( I thought I was done with hearty soups for the season, but  when I am chilled my culinary thoughts go straight to a bowl of hot steamy soup! I am going through a phase of using up bits and pieces of veggies and fruits that are almost past their prime. I think I have had this butternut squash since last October!


I picked out all the red and orange produce in my fridge and pantry…red Gala apples, organic carrots, bell pepper and sweet potatoes.



I coarsely chopped these all up along with a medium white onion, tossed with olive oil, salt and pepper and roasted in the oven for 45 minutes at 350. I turned them a couple times in the roasting process.


Roasting brings out the natural sugars with a magical caramelization process! The aroma is heavenly!


Place in small batches in the blender along with chicken, beef or veggie stock. I only had beef stock on hand.



Puree, return to stove to reheat and serve, garnished with fresh flat leaf chopped parsley. The deep orange color was amazing…yeah beta-carotene! The apples added a subtle sweetness paired beautifully with the creamy butternut squash and sweet potatoes!



I had a big bowl for lunch as well as supper. Guess I got my veggie quota for the day, huh?



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