I'm not going to lie to you, there is more than a little peeling and chopping involved in this recipe. But it is Deeee-licious! And it is SO good for you. It's chocked-full of vitamin-rich fruits and veggies. And it is warm and smooth, the perfect thick-n-hearty pureed soup, with a hint of sweetness from the apple. Oh. So. Good. I highly recommend.
So here you go…
Butternut Squash and Apple Soup
2 tbsp olive oil
1 medium leek, white and tender green parts cleaned and diced
2 cloves garlic, minced
1 (3lb) butternut squash, peeled, seeded and diced
2 medium golden delicious apples, peeled, cored and diced
1 medium russet potato, peeled and diced
3 sprigs fresh thyme
1 quart (32oz) chicken stock
3/4 cup apple juice
1 1/4 tsp salt
1/2 tsp black pepper
In a large pot, heat 2 tbsp olive oil over medium heat. And the leeks and garlic and cook until tender, but do not let them brown, about 3 minutes. Add the squash, apples, potato, thyme, chicken stock, apple juice, salt and pepper. Bring to a boil. Then reduce heat to medium-low, cover the pot and let the soup simmer for 20 minutes or until all vegetables are very tender. Puree the soup. (If you added the thyme with the stems on, remove stems before pureeing. And please be careful working with hot liquid! I just dump it all into my blender and puree.) Once pureed, adjust the seasonings, if needed.(I think I added a little more salt.) Serve with bread or crackers. And enjoy!
Until next time, happy cooking!
adapted from a recipe on www.livingwithout.com (the recipe is gluten and dairy-free) Serves 4-6.
So here you go…
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| photo from livingwithout.com |
Butternut Squash and Apple Soup
2 tbsp olive oil
1 medium leek, white and tender green parts cleaned and diced
2 cloves garlic, minced
1 (3lb) butternut squash, peeled, seeded and diced
2 medium golden delicious apples, peeled, cored and diced
1 medium russet potato, peeled and diced
3 sprigs fresh thyme
1 quart (32oz) chicken stock
3/4 cup apple juice
1 1/4 tsp salt
1/2 tsp black pepper
In a large pot, heat 2 tbsp olive oil over medium heat. And the leeks and garlic and cook until tender, but do not let them brown, about 3 minutes. Add the squash, apples, potato, thyme, chicken stock, apple juice, salt and pepper. Bring to a boil. Then reduce heat to medium-low, cover the pot and let the soup simmer for 20 minutes or until all vegetables are very tender. Puree the soup. (If you added the thyme with the stems on, remove stems before pureeing. And please be careful working with hot liquid! I just dump it all into my blender and puree.) Once pureed, adjust the seasonings, if needed.(I think I added a little more salt.) Serve with bread or crackers. And enjoy!
Until next time, happy cooking!
adapted from a recipe on www.livingwithout.com (the recipe is gluten and dairy-free) Serves 4-6.
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