Butternut Squash Apple Soup

It’s my last day here in New York City and it was freezing!  Especially for this South Florida girl.  I have to admit the weather on Sunday and Monday was perfect so I shouldn’t complain but today I spent more time outside and I still can’t feel my toes.  The warm mid 70 weather down in Florida will be nice to go home to.  As much as I like cold weather I think I can only handle a few short days.  Since I’m still defrosting from my day in the city I thought I would share a warm soup recipe and one of my new favorites.  I made this while on the cleanse and when eating it I thought I was cheating because it was so yummy.  The sweetness of the butternut squash and the apple pair perfectly together.  I actually ate this soup both cold and warm but I highly recommend it warm.  Serve with biscuits or bread of choice.  The perfect lunch time or dinner meal.

I’m going to keep this post short because I still have to pack so I can get up early tomorrow morning to head to the airport.  See you back here soon everyone and enjoy the soup!!

Butternut Squash Apple Soup

Print Recipe

1 yellow onion, diced

1/2 teaspoon garlic, minced

1 rib celery, chopped

1 carrot, chopped

1 tablespoon olive oil

1 butternut squash, peeled seeded and chopped

1 apple, peeled, cored and chopped (you can go tart of sweet)

3 cups low sodium gluten-free chicken or vegetable broth

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

Salt and Pepper to Taste

Note: Squash and apple should be at a 3 to 1 ratio)

Instructions:

Combine olive oil, onion, garlic, celery, and carrot in a large saucepan.  Cook for 5 minutes.  Add squash, apple, and broth.  Bring to a boil and simmer 10 minutes or until squash is soft.  Puree sopu in a food processor or blender until smooth.  Season with cinnamon, nutmeg, salt and pepper.

Serve warm.

Makes about 4 to 5 servings.