The chill is in the air and that means it’s time to make your home smell good with the sweet smells of homemade soup. Here is one of our fall favorites. Apple Butternut Squash soup has a sweet and creamy yet savory flavor to it. Try it out and let us know what you think!
Apple Butternut Squash Soup
2014-10-27 13:19:18
Ingredients
- Butternut Apple Squash Soup
- ½ onion, chopped
- 3 celery stalks
- 2 TBS. olive oil
- 1 butternut squash, peeled and cubed
- 4 apples, diced
- 4 cups of organic vegetable broth
- ½ cup apple juice
- 1 tsp. cinnamon
- 1.5 tsp. salt
- Cashew cream optional (1/2 cup raw cashews soaked in ½ cup water for 2 hours and blended into cream)
Instructions
- Turn oven to 350. Place butternut squash on parchment-lined baking pan and bake for 45minutes. Use a fork to see if it’s cooked through. If not bake for 10 more minutes or until tender. Next, place apples on baking sheet and bake for 15-20 minutes. Meanwhile, place onion, celery, olive oil in soup pot and saute until tender. Add the vegetable broth, roasted butternut squash, apples and cinnamon. Stir well. Place soup into a blender and puree until smooth. Place back into soup pot, add apple juice, stir and heat until desired serving temperature. Place the soup in a bowl and drizzle one TBS. of cashew cream on top. Serve and enjoy!
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