Education, Inspiration, Empowerment...
TRISH MANNING BPS
HOLISITIC HEALTH COACH
MEDITATION & MINDFULNESS TEACHER
Butternut Squash Apple Soup
Yields
Serve 4-6
Ingredients
1 medium yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
2 Tbsp butter
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple peeled, cored, chopped, (squash and apple should be at a 3:1 ratio)
3 cups chicken broth (or vegetable broth if vegetarian)*
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt and pepper
*If cooking gluten-free, use gluten-free broth.
Directions
1. Set a large saucepan, over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery, and carrot and saute for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
2. Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.
3. Add salt and spices to taste, and garnish with chives or parsley.
Notes
The smaller you chop the vegetables, the faster they will cook. We like to finely dice the onion, celery and carrot, and cut the squash and apple into 1/2 inch chunks.