Recipe: Squash Soup with Apple

Toronto has officially had it's first snowstorm! With all this cold weather going around I for one am in need of some delicious warming foods. To infuse some heat into my life I have been making this amazing squash soup, which I heard about from my "super chef" mother, Lesley. It contains no dairy or gluten and is a great hit of vegetables. I would recommend adding cinnamon as a garnish if you're looking for extra warmth. According to the principles of Asian Medicine cinnamon is a warming spice and also goes great with the sweetness from the apple and maple syrup. Please give this recipe a try and let us know how it went in the comments!

Ingredients (serves 4-6 people)
  • 1 butternut squash
  • 2 tbsp. coconut oil
  • 1 leek
  • 1 carrot
  • 1 med. onion
  • 6 cups veggie or chicken broth
  • 2 bay leaves
  • 1 tbsp. maple syrup
  • 1 apple
  • salt and freshly ground pepper to taste
-Cut squash lengthwise and remove seeds. Place cut side down
in a pan with a small amount of water.
-Bake at 350F for about 45 min.
-Chop onion, carrot and leek into small pieces and saute in oil.
-Scrape squash from the skin and add to vegetables along with the stock.
-Add apple, bay leaves and maple syrup.
-Simmer, uncovered for 40 min.
-Remove bay leaves.
-Puree in batches or directly in the pot with a hand blender.
-Season with salt and freshly ground pepper.

If you're in the mood for a treat, try adding a small piece of brie cheese to your bowl before eating.



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