Butternut, Apple Soup
- 1, 1 1/2 lb. butternut squash
- 2 Granny Smith apples, peeled, seeded and roughly chopped
- 1 carton vegetable stock (I like Pacific's Organic Low Sodium)
- 1 onion, chopped
- 1/2 cup celery, chopped
- 1 1/2 tsp. ground cumin
- 1/2 tsp. chopped fresh thyme
- 1/2 tsp. ground ginger
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cinnamon
- 1/4 tsp. cayenne pepper
- Salt & Pepper to taste
- Preheat oven to 400 degrees. Cut the butternut squash in half and remove seeds. *see note below.
- Put the squash halves in a large baking pan filled with a small amount of water and lightly sprayed with oil. Bake for about 45 minutes until they are tender when poked with a fork. Cool and remove flesh.
- In the meantime, water sauté the chopped onion and celery for a few minutes.
- Add the apples, the butternut squash, and the rest of the ingredients.
- Cook for about 45 minutes until the apples are soft and the vegetable flavors have blended. Add more water if the soup is too thick.
- Cool slightly before putting half of the soup into the container of a blender. Cover with a paper towel to prevent splatters and carefully blend on slow speed.
- Turn up the blender to finish off the soup to a creamy smoothness.
- Serve in bowls with the roasted seeds, if desired.
- *If you're so inclined, you can roast the seeds with the squash on a baking sheet in the oven for about 15 minutes until they are crisp. Clean the seeds under running water in a colander. Place on an oil-sprayed cookie sheet and add a little salt. Check on them until they are your desired doneness.