A glorious color, this rich, creamy soup brings together the best of the fall harvest and protects our bones with an assortment of anti-inflammatory phytonutrients:
- Beta-carotene in the squash and carrots
- Quercitin in the apples and onions
- Plus a hefty serving of fiber that will feed the healthy bacteria in your digestive tract, improving digestive function and your ability to absorb the nutrients our bones need.
Serve it with a salad of tossed greens (spinach, kale, Swiss chard contain the richest assortment of bone-boosting minerals), and a slice of homemade gluten-free sourdough bread or cornbread, and know you are nourishing your bones well.
Butternut Squash, Carrot and Apple Soup
- 2 tbsp butter organic, preferably from pastured cows (or organic vegan butter)
- 1 medium red onion chopped
- 1 medium butternut squash organic, cut into bite-sized chunks (about 5-6 cups of cubed squash)
- 2 tbsp olive oil extra virgin
- 4-5 carrots organic, cut in half lengthwise and then cut again horizontally into small pieces
- 2 tart apples cored and chopped (Braeburn or Granny Smith)
- 6 cups vegetable broth (for my broth, I add 3 tablespoons of miso to 6 cups water and heat to dissolve)
- sea salt to taste
- ground black pepper to taste
- 3 tbsp miso (for the vegetable broth)
- 1 green curry paste (Thai Kitchen)
- whole milk plain yogurt organic
- Toss your cut up butternut squash in olive oil, and roast in the oven at 325 degrees for 30 minutes.
- While squash is roasting, melt the butter in a 6-quart (i.e., large) soup pot and saute the onion, carrots, and apples over medium heat for 10 minutes. (You want to use a big enough soup pot so when you puree this soup with an immersion blender, it doesn’t splatter out.)
- Lower the heat to simmer, cover and continue to simmer another 20-25 minutes until the butternut squash is done.
- If using miso to make your broth, heat 6 cups of water and stir in the 3 tablespoons of miso until dissolved.
- Add the roasted butternut squash to the other vegetables and apples in your soup pot.
- Add the 6 cups of broth.
- Puree with an immersion blender — if you don’t have one, just transfer small batches to a blender and process until smooth.
- Taste and season as desired with salt (if you have used miso for your broth, salt will most likely not be needed) and freshly ground black pepper.
- If you prefer a spicy soup, stir in 1 tablespoon of Thai Kitchen Green Curry Paste until well mixed.
- Garnish with a sprig of parsley or top with a dollop of organic whole milk yogurt.
This is a great soup to try over the weekend when you want something fairly easy to whip up for dinner. It’s delicious and I do hope you try it 🙂
Let me know what you think in the comments below!