Monday, October 31, 2011

Meatless Monday - Butternut Squash and Apple Soup

One of the many nice things about our trips to Michigan is all the great produce we pick up from the local farms.  Our basement is filled with apples and during our last weekend, we picked up a bunch of squash.  Here's an easy vegan recipe that uses both:






2 medium onions, chopped
3 ribs of celery, chopped
3 carrots, chopped
1 bay leaf
2 Tbs olive oil
1 butternut squash, peeled, seeds removed, chopped into 1/2" cubes
2 tart apples, peeled, cored, chopped
8 cups water
Pinch of nutmeg, cinnamon, salt and pepper


In large stock pot, saute onion, celery and carrot in olive oil for 5 minutes (store-bought broth can also be used).


Add squash, apple and water and bring to boil.  Cover and simmer for 30 minutes or until squash softens.




Remove bay leaf and puree to desired consistency (I left it a little chunkier).


Add spices and salt and pepper to taste.  I garnished with black bread garlic croutons and parsley (parsley is a great digestive aid, breath freshener and source of vitamin C).


Enjoy!


Recipe adapted from simplyrecipes.com


Happy Halloween!

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2 comments:

  1. I liked the taste, but would have preferred smaller chunks. :)

    ReplyDelete
  2. Yum!! Now feeling really guilty b/c I keep getting recipes from you and haven't shared any. I promise I am doing a post w/ some this week! Happy halloween!

    ReplyDelete

Have you tried this gear? Something similar you like better? Something I should try? Let me know by leaving a comment!

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