The tartness of apples combined with the smooth, nutty taste of butternut squash make a delicious soup. This harvest recipe is packed full of vitamin C, fiber, potassium, and carotenes which may offer protection against developing type 2 diabetes. A great starter to your Thanksgiving meal, is vegan and free of gluten and lactose.
Ingredients:
- 1 tablespoon olive oil
- 2 medium onion, chopped
- 1 clove garlic minced
- 1 teaspoon thyme
- 1 dried bay leaf
- 1 teaspoon dried cumin
- 4 cups peeled cubed butternut squash
- 3 cups peeled, chopped apples such as Empire, Gala or McIntosh
- 4 cups organic low sodium vegetable stock
- Sea salt and pepper to taste
Steps/Methods:
In large saucepan over medium heat, heat oil. Add onions and cook about 7 minutes or until softened, stirring occasionally. Stir in garlic; cook 1 minute. Stir in squash, apples and stock and bay leaf. Add bay leaf and cumin. Bring to a boil, reduce heat and simmer for about 20 minutes or until squash is tender. Puree in small batch in blender or food processor. Season with salt and pepper.
Additional Tips:
- 1 tablespoon olive oil
- 2 medium onion, chopped
- 1 clove garlic minced
- 1 teaspoon thyme
- 1 dried bay leaf
- 1 teaspoon dried cumin
- 4 cups peeled cubed butternut squash
- 3 cups peeled, chopped apples such as Empire, Gala or McIntosh
- 4 cups organic low sodium vegetable stock
- Sea salt and pepper to taste
