Apple and Butternut Squash Soup
This Fall recipe is sure to give your bones a boost!
- 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
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.