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
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)
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.
Makes about 4 to 5 servings.