October 14, 2014
Butternut Squash Soup
This deliciously different soup has many magical and energetic properties. The squash is in season from early fall to early winter and its creamy buttery taste makes it one of the season’s most sought after ingredients. Here we combine it with chicken broth for soothing spiritual well-being. Of course my vegan friends can use vegetable broth instead. This soup is great for cold autumn nights or try serving this as a starter to your Thanksgiving Celebration and thank Mother Earth for a new spin on old traditions.
- 1-2 lb butternut squash cut into chunks or wedges (pre-cut is fine but I suggest cutting it your self)
- 3 TBSP Cucina Aurora Savory Sage Infused Olive Oil
- 1 onion, chopped fine
- 4 cloves garlic, minced
- 2 apples peeled, cored, and chopped
- 1 large sweet potato, cut into chunks (optional)
- 5 cups chicken or vegetable broth
- 1 cup Apple Cider
- Sea salt and black pepper to taste
- Heat oven to 350 degrees.
- Place cut squash on a baking sheet and drizzle with 2 TBSP of olive oil and bake for 1 hour or until squash is cooked. **SEE NOTE**
- In a large sauce pot heat remaining olive oil.
- Saute onion until soft (about 5 minutes).
- Add garlic, apple, broth, cider, salt, pepper, and sweet potato.
- Cook on medium heat for about 30-45 minutes.
- Add roasted squash and simmer another 15 min.
- Ladle small amounts of soup into a food processor or blender (being sure not to over fill blender as hot liquids can expand in the blender and spatter if over filled)
- Puree on low speed until creamy smooth texture and transfer to soup bowls or soup tureen.
- Serve hot, garnished with fresh parsley, or sour cream. ENJOY!
- **NOTE** If you would like to save a step you do not have to roast the squash. Simply add it at step 5 and boil until soft. Then puree as directed. Try adding a sprinkle of cinnamon, or paprika to garnish before serving.
