Apple and Butternut Squash Soup
This Fall recipe is sure to give your bones a boost!
Ingredients
- 3 lbs butternut squash
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil plus 1 teaspoon for oiling squash
- 1 large onion diced
- 2 medium apples chopped
- 3 ½ cups low-sodium vegetable chicken or bone broth
- 1 teaspoon nutmeg ground
- 1 bay leaf
Instructions
- Preheat the oven to 350°F.
- Cut the butternut squash in half lengthwise. Scoop out the seeds and lightly oil the flesh. Sprinkle both halves with the salt and pepper. Place the squash flesh side-down in a shallow baking dish and add 1/2 cup water. Bake until the flesh is fork-tender, about 1 hour.
- Allow the squash to cool enough to handle. Scoop out the flesh and set aside.
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until it turns translucent, about 10 minutes.
- Add the squash, apples, broth, nutmeg, and bay leaf, and bring the mixture to a boil. Reduce the heat to low and simmer for 30 minutes.
- After allowing the soup to cool slightly, remove the bay leaf and purée the soup in a blender, or directly in the pot with an immersion blender, until smooth.
