We love butternut squash soup! We are growing some butternut squash this year too. Whenever it cools down Ill be making this. Feel free to share! Apple and Butternut squash soup Ingredients: 4 lbs. butternut squash, cut in half lengthwise, seeds discarded 2 Tbsp. olive oil 1 medium red onion, chopped 5 medium Granny Smith apples, peeled, chopped 4 cups low-sodium organic chicken broth 1 thin slice fresh ginger, peeled, finely chopped ¼ tsp. ground nutmeg 1 cup nonfat milk 1 tsp. sea salt 1 tsp. ground white pepper Preparation: 1. Preheat oven to 400° F. 2. Place squash halves on a baking pan cut sides up. Cover with foil. Bake for 45 to 50 minutes, or until tender. Set aside. 3. While squash is baking, heat oil in large saucepan over medium-high heat. 4. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until tender. 5. 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. 6. 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. 7. 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. 8. Place squash in saucepan with apple mixture, salt, and pepper. Bring to a gentle boil over low heat, stirring frequently. Remove from heat immediately. 9. Ladle evenly into eight serving bowls. recipe from teambeachbody
Posted on: Mon, 15 Sep 2014 19:21:20 +0000
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