I especially love Autumn when comes to creating healthy and comfort soups made with farm fresh ingredients that are seasonal. It’s comforting, filling and so good for you, and not to mention, delicious. It just warms up the soul. This soup has a blend of spices, herbs and pinch of heat. It’s full of body and creamy. The apples provide a healthy dose of wholesome goodness and the squash promotes a healthy glow to the skin, healthy joints, and sharp vision!

 

SERVES: 6

 

1 butternut squash, large or 2 medium, halves and seeds/flesh scooped

2 tbsp olive oil, cold pressed

2 apples, organic farm fresh (red or green)

1/2 onion, quartered

2 cloves of garlic, smashed

3 medium carrots, organic, diced

2 tbsp ginger, fresh

1/4 ground chili powder

1/8 ground cinnamon

1/8 ground nutmeg

3 cups vegetable broth, organic and low sodium

6-8 sage leaves, fresh

handful (small) thyme, fresh

2 cups water, filtered

sea salt, dash

black pepper, dash

 

INSTRUCTIONS:

Preheat oven to 400 degrees

Place halved butternut squash on a cookie sheet with parchment. Place in oven and roast until flesh is tender.

Remove from the oven and let cool. Scrape the skin off and chop the flesh.

In a large pot with tbsp of olive oil, add the squash, apples, onion, carrots and spices; cook for about 10-15 minutes or until fragrant. This will elevate the flavors nicely. Add the broth with the fresh sage and filtered water. Bring to a slow rolling boil. Then, reduce to a simmer; let cook for about 45 minutes. Season with salt and pepper.

Remove from heat. Let cool for a few moments. Working in batches, puree until smooth in a blender. Adjust seasoning, if needed. you garnish with the seeds of the wonderful butternut squash or pumpkin seeds. Enjoy!

 

 

NUTRITIONAL VALUE: calories 130; total fat 4.8g; sodium 260mg; total carbohydrates 22.7g; dietary fiber 3.8g; sugars 8g; protein 1.5g; vitamin A 226%; calcium 4%; vitamin C 34% and Iron 6%. This no cholesterol, high in dietary fiber and manganese and very high in vitamin A, B6 and C type of soup.

 

 

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