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Butternut Squash Soup

Posted on Apr 9th, 2009
by Brooke
Categories:
  • Soups & Stews
butternut squash soup

This is similar to the Butternut Squash and Apple Cider Soup, but with more natural flavours:

  • two butternut squash, peeled and cut until you’re tired of cutting
  • 2-4 apples (this varies the sweetness), peeled, cored and sliced
  • 2 onions, quartered
  • 1 tsp ¼ tsp cayenne pepper, or to taste
  • Box of low sodium/fat free chicken or veggie stock
  1. Place the veggies on a sprayed jelly-roll pan or cookie sheet. Sprinkle with cayenne and toss to coat
  2. Roast for 45 min at 400F, turning occasionally
  3. Place the veggies in a food processor and puree.
  4. Add to a pot and stir in stock. Heat through and serve

Note from Kerry: If you put olive oil on your hands while chopping the squash they will get less orange.  I prefer vegetable stock to puree but chicken stock is usually cheaper and easier to find.  I use the 4 apples but use at least a teaspoon of pepper.  It purees easier in the food processor/blender with some of the stock.  I end up doing batches in the blender with the vegetables and the stock so that all of the stock is added in the blender versus the pot.

Photo Credit: She Paused 4 Thought via Compfight cc

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Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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