I love to have a great bowl of soup to warm the body and the soul. I love making pureed soups they are quick and simple. This recipe would make a great light lunch or pair it with a salad and it makes a great weeknight dinner. This recipe could easily be changed to pear if you liked pears instead.
Apple and Butternut Squash Soup
Serves 4 - 6 people
1 medium butternut squash - peeled and diced
7 macintosh or gala apples - peeled and cored (3 apples sliced, 4 apples cubed)
1 large leek - chopped
2 medium carrots - peeled and chopped
2 stalks of celery - chopped
1 bay leaf
1 1/2 liters of chicken stock low sodium - organic if possible
4 sprigs of fresh thyme
2 tsp of olive oil
In a large pot heat olive oil over medium heat. Add the leeks and let soften for a couple of minutes, then add the carrots and celery, heat for another 2 minutes. Then add the butternut squash and apples, stirring for about 2-5 minutes (or till items are lightly golden). Deglaze the pan with the chicken stock then add bay leaf and thyme. Bring the soup to a boil then bring it down to a simmer. Cook for about an hour or till all the vegetables are soft.
Once cooked you can place the soup into a blender or use a hand blender and puree the soup. Once pureed then pass the soup through a fine wire strainer. This will help get all of the lumps out of the soup. Season the soup with salt and pepper.
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