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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!


Makes about 6 servings


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


1. Preheat oven to 450 F.


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


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.


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.


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.


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