Now that we’re having consistently cooler weather, I am craving homemade soup. I’ve never been a fan of brothy, chunky soups, but thick pureed soups are right up my alley. Featuring creamy butternut squash, broth, a mix of comforting spices and a hint of tart granny smith apple, this soup is incredibly easy to make. In addition to being delicious and flavorful, did I mention that it’s also healthy?
Ingredients:
Makes Four-Six Servings
-1 Tbsp canola oil (extra virgin olive oil works too)
-1 Garlic clove, minced (I use a garlic press)
Chop, chop, chop!
-4 Cups diced butternut squash
-1 Cup diced granny smith apple (~1 large apple)
-4 Cups broth (I use low sodium veggie broth)
-1/2 Tsp ground cinnamon
-Salt + black pepper to taste
Start by peeling and chopping up your butternut squash, then chop up the granny smith apple. I don’t recommend peeling the apple – don’t waste the nutrients are in the peel!
Add the butternut squash, granny smith apple, canola oil, garlic, cinnamon, salt, pepper and broth into a stock pot or soup pan. Bring the mix to a boil. Once the mix comes to a boil, reduce heat to a simmer and allow to cook for 25-30 minutes. You’ll know when the mix is soft enough to puree.
Boil, baby!
Use either an immersion blender or a traditional blender, puree the mixture until smooth. Caution: the soup will be hot, so be careful if you’re transferring into a traditional blender. I recommend using a soup ladel and pureeing in batches. The result is a vibrant orange soup which a thick, creamy consistency. It’s on the sweeter side, but the hint of granny smith apple balances it out.
Warning…It could get messy if you’re not careful!
Pour the soup into a bowl, grab a hunk of crusty bread and enjoy! Buon Appetito!
Remember how I said it’s healthy?
For some reason this grab came out on the small side, but for four servings, each serving has about 150 calories, 4g of fat and 8g of fiber. Not too shabby for something that’s so delicious!
For more of my recipes, click here.