Food and Nutrition Recipes Savvy Chefs Joanne Capano Apple and Butternut Squash Soup
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Similar to broccoli, broccolini is a mix of broccoli and kale. Rich in vitamins A, C and K, this colorful side dish is also full of powerful phytochemicals which may reduce the risk of heart attacks and strokes. Try it with spicy chile peppers for a little zap!
Apple and Butternut Squash Soup
Description
The tartness of apples combined with the smooth, nutty taste of butternut squash make a delicious soup. This harvest recipe is packed full of vitamin C, fiber, potassium, and carotenes which may offer protection against developing type 2 diabetes. A great starter to your Thanksgiving meal, is vegan and free of gluten and lactose.
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1 tablespoon olive oil
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2 medium onion, chopped
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1 clove garlic minced
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1 teaspoon thyme
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1 dried bay leaf
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1 teaspoon dried cumin
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4 cups peeled cubed butternut squash
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3 cups peeled, chopped apples such as Empire, Gala or McIntosh
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4 cups organic low sodium vegetable stock
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Sea salt and pepper to taste
In large saucepan over medium heat, heat oil. Add onions and cook about 7 minutes or until softened, stirring occasionally. Stir in garlic; cook 1 minute. Stir in squash, apples and stock and bay leaf. Add bay leaf and cumin. Bring to a boil, reduce heat and simmer for about 20 minutes or until squash is tender. Puree in small batch in blender or food processor. Season with salt and pepper.
Recipe courtesy of Joanne Capano. Joanne is a regular contributor on www.NaturallySavvy.com.