You are here

How to Make a Velvety Squash and Apple Soup

Mellow-sweet and abundant in cancer-preventing antioxidants like vitamin C and carotenoids, butternut squash makes for a delightfully healthy base for autumn and winter soups.

The following recipe calls for two crisp apples, a simple way to add a hint of sweetness to a velvety squash soup. Enjoy!

SAM_3086.jpg

Makes about 6 servings

Ingredients:

2 pounds butternut squash (or pie pumpkin), peeled, seeded and cut into 2-inch chunks (see tip below)
2 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths
2 tbsp extra-virgin olive oil
1 tsp sea salt, divided
1/4 tsp freshly ground pepper
1 tbsp fresh sage, chopped
3 cups vegetable broth

Directions:

1. Preheat oven to 450 F.

SAM_3093.jpg

2. Toss squash (or pumpkin), apples, olive oil, 1/2 tsp salt and pepper in a large bowl.

SAM_3095.jpg

3. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, about 15-20 minutes more.

SAM_3118.jpg

4. Transfer about 1/2 of the squash (or pumpkin) and apples to a blender along with 1 1/2 cups of broth. Puree until smooth. Transfer to medium saucepan and repeat once again. Season with remaining salt and heat through over medium-low heat, stirring constantly to prevent splattering for about 5 minutes.

SAM_3122.jpg

Serve each portion with a sage leaf on top for garnish.

Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat on the stove-top over medium heat.

Adapted from the November/December 2009 issue of Eating Well.

 
 

Join more than 100,000 readers worldwide who receive Dr. Ben Kim's free newsletter

Receive simple suggestions to measurably improve your health and mobility, plus alerts on specials and giveaways at our catalogue

Please Rate This

Your rating: None Average: 4.7 (48 votes)