Recently Graeme and I hit up a little farm by the name of Andrew’s Scenic Acres where we spent the day wandering the fields of flowers, raspberries, apples and pumpkins. There was an abundant amount of squash available for sale and it got me craving a nice, warm bowl of squash soup. Needless to say, I got busy in the kitchen shortly afterward.
But before I get into that, we did make a few new friends at the farm. Meet Phil, the goat and his girl Sue. They were a lovely couple.
Back to the soup….
Butternut squash (as used in the recipe below) is a great source for both vitamin A and C. Vitamin A promotes healthy eyes and skin while vitamin C does its job to build healthy gums, repair tissues and helps your body to absorb iron. There are also notable amounts of potassium and fiber found in our butternut buddy. I certainly can’t complain…especially when it tastes THAT good in a hearty bowl of soup!
Squash and Apple Soup Recipe
1 butternut squash (1 ½ lb or 750g)
1 tbsp grapeseed oil
1 onion chopped
1 tsp grated fresh gingerroot
2 apples peeled and chopped
2 ½ cups chicken stock
½ tsp dried thyme leaves
Salt and pepper to taste
Garnish with fresh thyme
Pierce squash in several places with a knife. Microwave on high for 3 minutes to soften peel. Peel and chop 3 cups of squash. Or you can do what I did and buy pre-chopped butternut squash from the supermarket. Combine butter, onion and ginger in a large microwavable bowl. Cover and microwave at high for 2-3 minutes. Stir in squash and apples, cover and microwave on high for 8-10 minutes or until squash is tender. Stir partway through cooking. Add chicken stock and thyme, and then transfer to a blender or food processor. In batches, puree until smooth. Return to bowl and microwave on high for 3-5 minutes, stirring once. Season to taste with salt and pepper. This can also be served chilled. Makes about 4-6 servings.