Fall Favorites: Butternut Squash and Apple Soup

October 6, 2011 at 8:00 am 8 comments

The blog world has been buzzing with great fall recipes, and creative cooks are adding pumpkin and squash and apples to just about everything! I am not disappointed – I mentioned yesterday my love for fall foods!

Butternut squash soup is an old favorite. I usually make it for Thanksgiving, following in my grandma’s footsteps to serve soup before the feast. (Her claims to Turkey Day fame were that Sweet Potato Bisque and Blended Mashed Potatoes!) After talking about fall recipes with friends and community members at Saturday’s health fair, I decided to play around with my old butternut soup recipe. On a friend’s suggestion, I added some apples to the mix! Along with some nutmeg and cinnamon and garnished with some chives, this soup was heavenly. It is rich and creamy, but with no added cream. What more could you ask for than a healthy, vegan soup on a chilly fall night?

Dessert maybe? You’ll just have to wait until tomorrow for that…

IMG_4551

Butternut Squash and Apple Soup

serves 6

approximately 3 lb butternut squash (2 small or 1 large)

1 tbsp olive oil

salt and pepper

2 small onions (or 1 large), chopped

3 stalks celery, chopped

3 large carrots, chopped

3 apples, peeled, cored, and chopped

3 cans vegetable broth

1/4 tsp nutmeg

1/2 tsp cinnamon

chopped chives (optional)

Peel the butternut squash, slice in half, seed, and chop into chunks. (Angela has a good tutorial for roasting squash). Spread on a pan coated with cooking spray, and drizzle lightly with olive oil, salt and pepper. Roast at 425 degrees for 35-40 minutes, stirring at least once. Meanwhile, chop the carrots, onions and celery and begin to sweat in olive oil over medium heat. Add one can of the broth and continue to heat. When the squash is cooked, add to the vegetables with the apples and another can of the broth. Allow to come to a boil, then cover and reduce the heat. Simmer for 7-10 minutes, until the apples are soft. Transfer in batches to a blender, adding a little fresh vegetable broth each time. Blend until smooth, about a minute or so. Repeat with remainder of the vegetables. We were able to do this in 3 batches. Use the rest of the last can of broth to “clean” the blender, allowing the liquid to pick up the remainder of the squash from the sides. Season with nutmeg and cinnamon, and allow the soup to continue to heat for another 5 minutes. Serve with a garnish of freshly chopped chives.

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8 Comments Add your own

  • 1. Rufus' Food and Spirits Guide  |  October 6, 2011 at 10:10 am

    Great. I was waiting for this one and am not in the least disappointed. Looks fantastic.

    Reply
  • 3. frugalfeeding  |  October 6, 2011 at 2:34 pm

    Very nice indeed! I love squash soup too. You might be interested in my recent squash and leek soup post – it was so yum. Squash really is the perfect fruit for autumn.

    Reply
    • 4. homemadeadventure  |  October 6, 2011 at 6:01 pm

      I saw your post the other day! I’ll have to try it out the next time I get leeks

      Reply
  • 5. Carolyn@ LivingOrienta  |  October 6, 2011 at 5:38 pm

    Ohhhh! I was just about to fix that! You’re one step ahead of me :-P Pumpkin and Apples are the best combos!

    Reply
  • […] salad from Oh She Glows has fruits, veggies, nuts and amazing dressing to kick off your meal. My Butternut Squash and Apple soup is low fat and calories, and is a tasty preface to the meal. By filling your stomach slightly with […]

    Reply
  • 8. It’s Fall Y’all: Apple « homemadeadventure  |  October 13, 2012 at 5:45 pm

    […] Butternut Squash and Apple Soup […]

    Reply

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