Butternut Squash Soup
Why I Love This Recipe
Deborah Niles and Sherry Zitter
Ingredients You'll Need
1 small butternut squash (about 2 cups, cooked)
3 tbsp. earth balance
2 cups chopped onion
1 carrot, diced
1 medium potato, diced
2 cooking apples, peeled, cored, and chopped
3 ½ cups water
1 ½ cups apple juice
1/8 tsp. cinnamon—no more!
Salt to taste
Clean squash, cut in half, and scoop out seeds. Place it, cut side down, on a lightly oiled baking
pan, cover, and bake at 350 about one hour until soft. Baked squash tastes better than boiled,
but if you need to boil it instead, then peel the squash first and cut it in cubes.
While squash is cooking, sauté onions in earth balance until they are translucent. Add the
carrots, potatoes, apples, and water. Bring the veggies to a boil, lower the heat, and simmer
about 20 minutes, until all the veggies are tender.
When the baked squash has cooled, scoop out the soft insides and discard the skins. Combine
the squash, veggies, and stock with the apple juice in a blender or food processor and puree in
several batches to a smooth, creamy consistency.
Heat the soup on low heat until it is hot, but not boiling. Add the cinnamon. Season to taste with