Fall Inspired Butternut Squash Apple soup.
As much as I love summer. Autumn brings change and we all know change is good! We are lucky to live in a climate that brings us the beauty of the four seasons.
It seems as soon as September 1st hits and the kids are back to school, we start to see a change in the weather. A briskness to our mornings, the days get shorter (which I do not like) and the leaves start to change to the autumn hues of yellow, red and orange.
Sounds like the perfect time to bring out the fall inspired Butternut Squash and Apple soup. So yummy and the color, reminds me of fall.
Now what would a food post by me be if I did not give you the nutritional value to eating it..This delicious soup has minimal ingredients but is chock full of healthy ingredients.
An Apple a Day Keeps the Doctor Away
I always knew that apples were part of a healthy diet but what is is that make them so healthy.
Liver function – Apples are high in fibre and apple pectin which aids the liver in the natural detoxification process.
Apples are called the ‘mini-multivitamin because they have a little bit of everything (Vitamin C, Vitamin A, B vitamins, potassium, calcium, magnesium).
I find the best way to eat butternut squash is in a soup. Why? Well it is one of those vegetables that can be a less then exciting side dish. Under cook it and it has a crunch and over cook it and it becomes mushy. You are walking a fine line..Once it is mushy the texture changes and well, you might as well make a soup with it or add it to muffins.
But the butternut squash does deserve some credit for all its nutritional value too.
Vitamin A – Really any vegetable with that yellow/orange color is a great source of vitamin A.
Vitamin A (also known as beta carotene or retinol) is a vitamin essential to skin health and eye health. Vitamin A deficiency can cause a rapid aging of the skin, blemishes and acne. And we do not want that!
Disclosure on this soup for the family. If your family does not like a thicker pureed soup then this may not be the recipe for you. It may be a texture thing.
Myself, I like a hearty thick soup. Great for fall and winter..So comforting.
This soup can be enjoyed with a slice of toasted sourdough bread with some melted gruyere cheese. Garnish with some bacon and chives.
The recipe has been adapted from a Betty Crocker recipe.
Butternut Squash and Apple Soup
1 Apple, large
8 cups Butternut squash, peeled and chopped into small cubes
2 tbsp Chives, fresh
1 Onion, large
3 cups chicken broth
Baking & Spices
2 tbsp Brown sugar, packed
3/4 tsp Cinnamon, ground
1/8 tsp Pepper
3/4 tsp Salt
3/4 cup unsweetened coconut milk
1 container (6 oz) greek plain yogurt
4 slices of bacon cooked and chopped
In a Dutch oven or large saucepan, add all the ingredients (except bacon and chives) and bring to a boil. Cover and simmer for approximately 20 minutes or until the squash is tender and can be easily blended.
Add to a blender and blend until smooth. Return to the pot and add coconut milk and yogurt. Heat until heated through. Spoon into bowls and add bacon and chives as garnish.
Looking for another fall inspired soup. Check out this sweet potato soup.