TESSA RAYANNE: What I've Been Eating Lately: Butternut Squash & Granny Smith Apple Soup

Wednesday, January 15, 2014

What I've Been Eating Lately: Butternut Squash & Granny Smith Apple Soup

What I've Been Eating Lately: Butternut Squash And Tangy Granny Smith Apple Soup

This recipe is absolutely delicious!!! It also happens to be healthy and leaves your home spelling wonderful. I don't know how I was missing out on Butternut Squash soup but I hadn't tried it until this year when my mother in law brought it over and I instantly fell in love. I made this over the holidays a bunch (sorry, im just now getting around to sharing it but we have plenty of time to enjoy more soup..at least through February right?!). You'll have plenty of leftovers for lunch the next day ..this is edible liquid gold!(:

Ingredients:

1 Butternut Squash (peeled, seeded, and chopped)

1 medium onion, diced

1 tbspn unsalted butter

2 Granny Smith green apples chopped to puree inside the soup, 1 green apple chopped for topping

2 teaspoon coarse salt

1 1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

2 cups low sodium chicken or vegetable stock (i used vegetable stock)

2 1/2 cups water

[[you can also add in Pinches of nutmeg & cinnamon if you'd like]]

Recipe:

Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.

Add apples, salt, cumin, coriander, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.

Puree (you can use a food processor or blender) in vitamix until smooth, and return to saucepan. Heat over low, thinning with more water if necessary.

Pour into bowls and top with sliced of green apple. I made a side Trader Joe's Whole Wheat Sour Dough bread topped with cheddar cheese. SO YUMMY!