Tasty antioxidant-rich soup, great for the fall & winter months to take the chill off.
4 lbs. butternut squash
4 tsp. canola oil
1 med. red onion, chopped
5 med. Granny Smith apples, peeled and diced
1 cube vegetarian bouillon
1/2 tsp. grated fresh ginger
1/4 tsp. ground nutmeg
4 cups water
1-1/3 cups milk (LF, Skim, Almond, Coconut, Rice – your preference)
1 tsp. salt
1 tsp. ground white pepper
Parsley to garnish (diced green onion shown in photo)
1. Preheat oven to 400 degrees. Cut squash in half lengthwise. Scoop out and discard the seeds and fibers. Place squash halves, cut-side-up, in a shallow baking dish, cover tightly with foil and bake until tender, 45-50 minutes. Set aside to cool.
2. In a large saucepan, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Add apples, bouillon cube, ginger, nutmeg, and water. Mix well. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer until apples are tender, about 10 minutes. Remove from heat.
3. Scoop out squash from shells – you should have about 4 cups of flesh. in blender or food processor, puree half of the squash with 1/2 cup of milk until completely smooth. Transfer to medium bowl. Repeat with remaining squash and milk. Add to bowl.
4. Transfer half of the apple mixture to the blender, other half to a medium bowl. Puree until completely smooth. Return to saucepan, repeat with remaining apple mixture. Add remaining apple mixture puree and squash puree to saucepan and mix well. Add a little milk if mixture seems too thick. Bring to a simmer over low heat. Cook, stirring occasionally, until flavors have blended and mixture is heated through, 5 to 10 minutes. Stir in salt and white pepper. Garnish with parsley. (serves 8)