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).
Recipe adapted from simplyrecipes.com
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