Apple Butternut Light Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Lighter version (no cream) Butternut Squash soup recipe, with apples added. Ingredients:
1 medium onion |
1 celery stalk |
4 lb winter squash |
4 cups organic chicken broth |
2 apples |
Directions:
1. Preheat oven to 350 deg F.
2. Cut squash in half length-wise and scoop out seed. Use extra virgin olive oil to coat baking sheet. Place squash skin-side up and bake for 40 minutes.
3. Chop celery, onion and apples and cook over medium heat until onions are soft (add water or a little more olive oil to coat the pan).
4. When onions and apples are mostly soft, add chicken broth and simmer.
5. Take butternut out of the oven and let cool on the baking sheet. When cool, scoop squash into the simmering pot.
6. Cover and simmer for ten minutes.
7. Laddle soup into blender and puree. Add water to change the consistency.
8. Serve or store.
|
|