Butternut Squash and Apple Soup Topped With Oven Roasted Diced Apples
Serves: 6
Category: Soup
Ingredients
1/8 cup Small Diced Onion
1/8 cup Small Diced Celery
1/4 cup Small Diced Carrot
2 tsp soy butter or yogurt spread
1/8 tsp fresh ginger root
1/8 tsp of thyme
2 cups of mashed fresh Butternut Squash (cut butternut squash in half turn upside down in pan with 1/4 inch of water, roast in oven for 1 hr, scoop of mixture consistency will be like mashed potatoes, discard skin)
3 cup of organic skim milk
1 cup of natural unsweetened apple juice
1 cup of vegetable or chicken broth
Sea Salt & Pepper
Garnish
2 Tbls fresh chopped parsley
1 Tbls fresh chopped chives
1 cup of small diced red apple roasted in oven (Take diced apple spray with vegetable spray place on baking sheet and roast in oven for 20 mins)
Directions
In soup pot sauté carrots, onion, celery in butter until tender
Add ginger, thyme, butternut squash
Whisk in broth, apple juice and milk bring to a boil stirring frequently and simmer for 40 mins
Adjust seasoning with sea salt and pepper
Serve Hot
Ladle Soup in bowl and garnish with the diced roasted apple Sprinkle herbs on top herbs
*NOTE: If soup is to thick add more broth to thin it out
Additional Comments
Recipe created by Judith Hallisey