My Fave Fall Soup

This time of year, nothing soothes my soul like a bowl of soup. A throw around my shoulders. a view of some fall foliage, and some homemade soup and I am in heaven.


Today I thought I would share my recipe for for one of my favorites lately. Its healthy, and vegetarian, yet will still fill you up and get you through an afternoon of raking leaves.


Ready to warm up from the inside out? Then this is a great soup for you, and it's nice and easy to make too!!

Spiced Butternut Squash & Apple Puree

 

• Serves: 4 mugs (@ 11/4 cups ea.) or 2 large bowls (@ 21/2 cups ea.)
• Prep Time: 25 minutes
• Total Time: 35-40 minutes

To make lots and freeze for later, double the recipe, but not the cream. When you re-heat add the rest of the cream on the stove top.

Don't forget to always, always include a whole bunch of love for the process AND the recipients.

Ingredients

• 4 cups (about 2 lbs) of squash flesh cubed. Approx. 2 full squash.
• 1 medium sized apple cubed
• skin on
• preferably McIntosh
• Spy or Cortland
• 1 small pinch of thyme
• 1 3/4 cups of fat-free half-and-half
• 2 Tbsp. of brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp ground nutmeg
• Fresh chopped chives to garnish

Instructions

1. Bring 1-2 inches of water to a boil in a large pot
2. Add squash and apple. Should be just enough water to cover. Reduce heat to medium stirring occasionally.
3. Cook for about 15 minutes or until tender. Drain completely.
4. Process squash and apple hot in a blender to mushy. Add thyme. Allow to cool until steam subsides.
5. Add thyme and half-and-half and process again until thoroughly mixed
6. Return mixture to pot and stir in brown sugar, cinnamon and nutmeg
7. Bring ONLY JUST to a boil, then reduce heat to low and simmer uncovered for 5 minutes.
8. Pour into bowls, garnish with chives and serve immediately.


Enjoy responsibly and don't forget to share!


See my full article at http://www.squidoo.com/spiced-butternut-squash-apple-soup