Recipe by Charlene V. Martoni
This is a warm but bright soup that I love to make during those cold months of winter and early spring. The apples add a touch of sweetness to the silky butternut squash base, but the spices keep it savory. It’s completely vegan, too!
YIELD: ~4-5 12-ounce servings
1-2 tablespoons grapeseed oil, or other healthy cooking oil
2 garlic cloves
1 cup chopped celery
3 teaspoons Better than Bouillon vegetable base
4 tablespoons white wine
2 cups roasted butternut squash
3 small apples, peeled and chopped
1-3 cups of water, depending on how thick you like your soup
Salt, turmeric, and cumin to your taste.
CALORIES: ~1100 calories total. ~250 per serving depending on how soup much you produce.
1) Sauté onion, garlic, and celery in oil, then incorporate bouillon paste.
2) Add white wine and simmer for a couple of minutes.
3) Stir in roasted butternut squash. *See below on how to roast butternut squash.
4) Add water, apples, and spices. Simmer for 20-30 minutes.
5) Let cool, then blend. I like to use an immersion blender.
6) Adjust spices to taste.
*To roast fresh butternut squash, cut the squash in half width-wise, then split the halves open length-wise to remove the seeds. Rub with a healthy oil, lay cut-side down on a lined cookie sheet, and roast at 350° until the squash dents easily when you give it a little push with a spoon, checking every 20 minutes or so. Remove and let cool, then peel the skin off of the squash.
I like to ladle my soups into cleaned 12-ounce mason jars for perfect proportions. This way, I have nutritious grab-and-go meals for those busy days when I can’t devote time to cooking. To find out the calorie count per serving, divide 1100 by the number of mason jars you fill.
Enjoy this soup on its own, with some whole-wheat crackers, or, if you’re feeling like a treat, a croissant!