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| Beyond Yummy Smoky Butternut Squash-Apple Soup garnished with Crushed Toasted Squash Seed & Chipotle |
Ingredients
Butternut Squash, fairly large (about 6 cups of flesh, if you can judge that)
1 T. Coconut Oil (or Ghee, if not vegan, or water or broth if excluding oils)
3 large Onions, chopped in Food Processor (or finely chopped by hand)
1 T. Hungarian Smoked Paprika OR 1 tsp. Chipotle Chili powder
4-5 Gala Apples, seeded, cored and chunked (about 3½ cups)
3/4 C. Water with 1/4 C. Apple Cider Vinegar and 1 T. Maple Syrup ( known as ACV Mix)
1 C. Vegetable broth (or use 2 Golden Bouillion cubes in 1 C. Water)
½ tsp. Celtic Sea Salt
½ tsp. freshly ground Black Pepper
INSTRUCTIONS FOR MAKING THE SOUP
(Start preparations about 2 1/2+ hours in advance of meal)
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| Butternut Squash waiting to be baked |
Preheat oven to 350F/180C
1. Cut Butternut Squash in two, lengthwise, and remove seeds (can be roasted for a few minutes with the squash, then remove from oven)
2. Lay squash cut-side down in parchment-covered pan, and put in preheated oven for 1 1/2 hrs. When baked, remove the flesh of squash and discard the skin.
3, About 1/2 hour before the squash is done, chop and measure out your other soup ingredients, and then:
4. Melt oil in Dutch oven or large saucepan over medium heat;
5. Add Onions and Paprika, stirring until onions are soft and see-through, about 10 minutes
6. Add Squash, Apples, ACV mix, Vegetable Broth, Salt and Pepper; bring to a boil.
7. Cover and simmer over low heat until apples are tender, about 20 minutes. Cool.
8. Puree with a stick blender (or cool and blend in Vitamix or Food Processor, then return to pot)
9. Thin with additional broth or water if needed.
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