Butternut squash and tart apples are perfect complements for each other in this delicious, creamy soup.
Total Time 45-60 minutes
1 large yellow onion, chopped
2 cloves garlic, diced
1 tablespoons fresh ginger, minced
2 tablespoons butter or vegetable oil
1 butternut squash (about 1 1/2 - 2 pounds), peeled, seeded and cubed
1 large tart apple, seeded and cubed
1/2 teaspoon dried sage
4 cups vegetable or chicken stock
1/2 cup milk or heavy cream (optional)
salt and pepper to taste
In a large stock pot, heat the butter or oil and sauté the onion, garlic, and ginger until soft. Add the squash, apple, sage and stock and bring it to a boil. Reduce the heat and simmer the soup for about 30 minutes until the squash is very soft. Remove from heat and, using a stick blender or regular blender, puree the soup. Stir in the milk or cream, if using. Season with salt and pepper.
Calories: 133, Fat: 5 g, Cholesterol: 12 mg, Sodium: 61 mg, Carbohydrate: 22 g, Dietary Fiber: 4 g, Protein: 4 g
Source Co+op, stronger together