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We all know an apple a day keeps the doctor away, but there are other fruits out there that help keep us healthy. Butternut squash is actually a fruit; it is actually linked closely with the pumpkin! It is full of heart-healthy vitamins, a lot of fiber, and is a natural way to get folate. Folate is important for women in their child-bearing years, as it prevents birth defects. You will find it added to many baked goods in the supermarket, but natural accumulation of vitamins is always recommended. Luckily, this soup has butternut squash AND apples, so you can feel good about taking seconds (or thirds!) of this soup.
With immersion blenders a staple in everyone’s kitchen these days, it’s become really easy to whip up your favorite pureed vegetable soup. I got the idea to add apples to butternut squash soup from Ina Garten, but decided that her soup was too sweet and needed something to pack some extra punch. Halve the pepper if you are going to serve this soup to kids. Either way, this soup will take your taste buds for a ride!
- 2 Tablespoons olive oil
- 2 large spanish onions (or 4 smaller yellow onions)
- 1 carrot
- 2 celery sticks
- 1 large butternut squash
- 2 Macintosh apples
- 1 cup vegetable stock
- 1.5 cups water
- 1/2 tsp salt
- 5 clicks of freshly ground pepper (or 1/4 tsp)
- 1/8 tsp nutmeg
- 1/2 tsp cayenne pepper
- 1/2 tsp dried thyme
- Heat up a large stockpot on medium low flame with the olive oil.
- Meanwhile coarsely chop the onion and add it to the stockpot. Let it sit and caramelize on a low flame for about twenty minutes.
- Add the carrot and celery (both coarsely chopped) to the pot and let sit another ten minutes. meanwhile, peel the butternut squash and apples, remove all seeds, and cut up into chunks.
- Add them to the pot and mix around with the other vegetables.
- Add the stock, water, and spices. Bring to a boil and then cover, letting it simmer for about an hour.
- At this point, all of the fruits and vegetables should be soft. Turn off the flame, let it cool for a little bit, and then immersion blend everything together. If you don’t have an immersion blender, you can pour the soup into a regular blender or food processor and puree in that. However, you must cool down the soup for a longer period of time if you are going to transfer to a blender otherwise you run the risk of burning yourself!
- At this point, I return everything to the pot and taste it. I usually add salt, pepper and thyme until it tastes right to me. I usually add more cayenne pepper until there is enough heat to my liking. If you like your soup creamier, you can also add 1/2 cup skim milk or soy milk and gently reheat the soup.