Squash and Apple Soup Recipe
This is one of my favourite recipes. Hope you enjoy it too!
Just as we can 'feel' spring in the air, we can also feel when fall is just around the corner. When days begin to get cooler, one of my favourite comfort foods is soup. I thought I'd share one of my personal favourite recipes.
Here we go!
- 1tbsp olive oil (I like to use avocado oil)
- 1 medium onion
- 3 granny smith apples, cored, peeled and finely chopped. You can use other types of apples but I prefer the granny smith for this recipe because they are more tart. The sweeter apples will produce a sweeter soup.
- 2 1/2 cups of unsweetened apple cider
- 2 tbsp of grated ginger. I love ginger so I typically cheat and add a bit more. You choose!
- 2 1/2 cups of chicken broth (you may also use vegetable broth)
- 1 fresh butternut squash chopped into cubes
- 1/8 tsp of allspice
- 1/4 tsp of nutmeg
- Coarse salt and pepper
- Plain yogurt and parsley for garnishing
- In a large pot, heat oil over medium heat. Cook onion, stirring frequently, 4-6 minutes. Add apples; cook stirring occasionally until softened, 3-5 minutes.
- Stir in cider, ginger and chicken broth; bring to a boil. Stir in the squash, add allspice, nutmeg, salt and pepper. Reduce heat; simmer until squash becomes tender, 15-20 minutes.
- Allow soup to cool and then using either a food processor or blender, puree the mixture.
- Serve with a dollop of plain yogurt in the centre of the soup bowl and a sprig of parsley.
I like to freeze the extras too.
Do you have a favourite recipe that you'd like to share in the Healthy Waterloo Region? I'd love to hear from you. Just click on the 'Connect With Me' button below and let's connect.