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Butternut Squash Soup with Apple, and Ginger

Ingredients:

1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/4 teaspoon red pepper flakes
1/8 teaspoon freshly ground nutmeg
2 tablespoons extra virgin olive oil
2 butternut squash’s, halved and seeded
1 cup coarsely chopped yellow onion
1 teaspoon of fresh ginger, grated or ½ teaspoon ground
2 Rome, Fuji or Macintosh apple, peeled, cored, and chopped
8 cups fat free chicken or vegetable stock
Pomegranate seeds or roasted pumpkin seeds, for garnish

 

Nutrition Facts:

N/A

 

 

 

 

 

 

 

 

Procedure:

Preheat the oven to 425°F. Line a sheet pan with parchment paper. In a small bowl, whisk the allspice, cinnamon, salt, red pepper flakes, and nutmeg with 1 tablespoon of the olive oil. Brush the inside flesh of the squash with the spice mixture (reserve any remaining) and arrange the squash cut side down on the prepared sheet pan. Roast 30 minutes, or until very soft. Remove from the oven and let rest until cool.

While the squash is roasting, heat the remaining 1 tablespoons olive oil and the reserved spice mixture in an 8-quart pot over medium heat. Add the onions and a pinch of salt and cook until the onions turn a light golden brown. Add the ginger and apples. Continue to sauté another 3 to 5 minutes, or until the fruit softens and turns golden brown.  Add 4 cups of the broth, and stir. 

When the squash has cooled, scoop the flesh into the onion-fruit mixture. Mash the squash mixture with the back of a wooden spoon and add 4 more cups of the broth. Gently simmer another 15 minutes. Ladle the soup into the blender in small batches and purée until smooth.  If the soup is too thick add more broth.   Add additional salt to taste.

 



 



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