Creamy Squash Soup

By beaglesk

The perfect autumn soup and so nourishing.

Ingredients

• 2-3 lbs winter squash (I love butternut squash for this)
• 1 medium onion, diced
• 1 Scallion, thinly sliced
• 1-2 apples, peeled and sliced
• 2 stalks celery, chopped
• 1 clove garlic, diced
• 1 Tablespoon fresh sage, chopped
• 1 teaspoon fresh thyme, snipped
• 1 Tablespoon Olive Oil
• Salt and pepper
• 5-6 cups water

Details

Servings 5
Preparation time 60mins
Cooking time 120mins
Adapted from howhealthworks.com

Preparation

Step 1

Preheat oven to 450F. Halve the squash, place in a baking dish, cut side down and bake until tender, about 35-45 minutes.

In a large pot, heat the olive oil over medium heat and saute the onion, celery, apple, garlic and a pinch of sea salt for 5 minutes. Add 1 cup water, sage, thyme and steam/saute, covered, for 5-10 minute or until very tender (add more water if it reduces too much).

After the squash is cooked and has slightly cooled, remove the seeds and scoop the pulp from the skin and add to the vegetable mixture. Gradually stir in stock or water.

Blend until creamy; add more stock or water, if needed, to attain a creamy thick consistency (I like to use a hand held blender stick or you can transfer to a food processor). Adjust seasoning and serve garnished with scallion slices.

Variations: Add a can of coconut milk along with a teaspoon of curry and cumin powder.