Recipes

Squash and Apple Soup

Ingredients

  • 1 butternut squash, peeled and cut in 2″ squares
  • 2 medium onions, peeled and quartered
  • 2 large apples, peeled, cored and quartered
  • 2 tbls olive oil
  • 1 tbls butter
  • 3 cloves of garlic
  • 1/2 can coconut milk
  • 3-4 cups vegetable or chicken stock
  • 2 tbls maple syrup
  • 1/2 teas cinnamon
  • salt and pepper

Directions

  1. Toss the squash, apples, onions and garlic with the olive oil and butter and place on a cookie sheet or two and roast for about 40 minutes in a 400F oven, stirring every 15 minutes.
  2. When vegetables are fork tender transfer 1/2 to a blender or food processor with 1/2 the stock and puree until smooth.
  3. Repeat with remaining vegetables and broth.
  4. Put into to a pot and add the maple syrup, coconut milk, cinnamon, salt and pepper to taste.
  5. If the mixture is too thick thin with additional stock or milk.
  6. Heat to simmer and serve.

Serving Suggestions:
Nice served with whole grain bread or rolls or crackers.

Additional Comments:
You can use any variety of squash but I find butternut is easiest to core and peel. I mostly use frozen squash and generally need 1/2 of the largest freezer bag(11″ X 11″)

Apples can be any variety but I find that JonaGold are a good choice.

 

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