Recipe Courtesy of Elanaspantry.com
Tis the season for all things squash and pumpkin. On the menu tonight? Butternut squash apple soup spiced with sweet, warming cinnamon. If you’re looking for an easy soup recipe this one is great for beginners.
This simple and healthy butternut squash soup recipe will warm your belly on cold fall or winter days.
Butternut Squash Apple Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium butternut squash, peeled, seeded and diced into 2 inch cubes
- 3 apples, peeled, cored and sliced
- 1 teaspoon ground cinnamon
- 8 cups stock or water
- In a large pot warm oil
- Carmelize onion, sautéing 10-15 minutes until golden brown
- Add squash cubes, apple slices and cinnamon and cook for 10 minutes
- Pour stock into pot and bring mixture to a boil
- Reduce heat and simmer for 30 minutes
- In a vitamix, puree soup in very small batches (for safety)
Notes on this recipe:
- Feel free to make this soup with other types of winter squash such as pumpkin, acorn, delicata, etc.
- I used a 2 ½ pound butternut squash for this recipe (weight is prior to peeling and de-seeding)
- Experiment with other warming spices such as ginger and nutmeg
- I used Braeburn apples in this soup; feel free to experiment with other types of apples
Squash is a very healthy, hearty, nutrient dense vegetable, full of carotenoids and other beneficial antioxidants. Further, it is thought that squash is both anti-inflammatory and helpful in regulating blood sugar.
Wellness expert and gluten-free guru Elana Amsterdam is the New York Times bestselling author of the book Paleo Cooking from Elana’s Pantry, and founder of the blog elanaspantry.com, where she shares simple, healthy recipes and lifestyle advice.
Elana has written for Parents, Shape Magazine, and Delicious Living and has been featured in a variety of media outlets including Fortune Magazine, The Washington Post, and The Wall Street Journal, and has appeared on CNN, MSNBC, and Fox News Live.
Her other books include The Gluten-Free Almond Flour Cookbook (Random House 2009) named one of the “Best Cookbooks of the Year” by The Denver Post, and Gluten Free Cupcakes (Random House 2011), a tome of enticing, yet healthy desserts.