Tuesday, February 5, 2013

Butternut Squash and Apple Soup

Just to continue with my theme on soups and stews to pacify a cold, here is another recipe that combines the sweetness of butternut squash and the slight tartness of gala apples. Again, this recipe is a hit with little children and I tend to show my toddler all the ingredients that go into the soup, especially the apples. Yum, yum. Need I add that butternut squash, is an all time favorite with most little children? I use frozen butternut squash on most occasions, given that I have a ton of things to do around the house. I also am extremely loyal to a specific brand of frozen butternut squash, which was introduced to me by a friend and is produced by Stahlbush Island Farms. It is by far, the best frozen butternut squash that I have found in the grocery store.

For the soup, you will need:
A quarter large red onion, diced.
One bag of butternut squash.
Two small gala apples, cut, cooked.
1 tbsp butter.
Salt and black pepper to taste.
A handful of cilantro.
Two cups of water.

I normally cut the apples and cook them in very little water. I place the cut apples in a saucepan and cover them with enough water so that the apple pieces are just below the level of water.

Heat the butter in a large saucepan to just melt it. Now add the diced onions and saute them until they turn pink and translucent. Now add some black pepper, stir, and add the frozen butternut squash cubes. Mix the squash and the onions thoroughly. Pour about two cups of water into the saucepan and bring it to a boil. Simmer, cover the saucepan, and cook until the squash begins to melt into the water. Remove the lid and add the apples, cooking for another two minutes or so. Finally add the salt and chopped cilantro. Let the soup cool. Blend it and transfer it to the saucepan again. Heat it before serving. Enjoy this refreshing soup with some toasted whole wheat bread!

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