For those of you who enjoy the tastes and aroma of fall spices, this Butternut Squash and Green Apple Soup really fits the bill. I particularly liked the distinctive, slightly sweet taste from the natural sweetness of the apples. The recipe is so simple for a healthy, hearty soup to enjoy in cold weather. The most difficult part is peeling and seeding the butternut squash. Once that’s done, you are 15 minutes to a delightful first course.
Butternut Squash and Green Apple Soup Recipe
- 1 large yellow onion, chopped
- 1 tablespoon organic butter
- 1 butternut squash, peeled, seeds removed, chopped
- 1 or 2 tart green apples, peeled, cored, chopped (squash and apple should be a 3 to 1 ratio)
- 3 to 4 cups organic chicken or organic vegetable broth
- 1/4 teaspoon salt, a pinch of pepper
- pinch of nutmeg (to taste – freshly grated is best)
- 1/4 to 1/2 teaspoon cinnamon
- 1 cup unsweetened Almond Milk (original or vanilla flavor)
- Combine butter and onion, saute gently for 5 minutes.
- Add squash, apple, and broth. Bring to a boil.
- Simmer for 10 minutes, or until squash is tender.
- Stir in Almond Milk and spices to taste.