Squash Apple Soup

I looked at a number of squash apple soup recipes before I made this soup, but based on the ingredients in my kitchen I decided to tweak and take elements from all of the recipes and I came up with the following recipe.

I also wanted to make sure I measured the volumes of what I put into the pot AND gave these in terms of the amount of vegetable that went into the recipe to make the recreation as simple as possible. When I made this I measured the volumes I put into the pot. I don't think the proportions matter too much.

Ingrediants

• 2 large carrots, pealed and chopped (~2 cups)
• 1 butternut squash, pealed and cubed (~5.5 cups)
• 2 green apples, pealed and chopped (~2 cups)
• 1T veggie oil
• 1T white sugar (or brown sugar. This is really to taste)
• 1 tsp ground sage
• 1/4 tsp paprika
  
• 1/2 large onion, chopped
• 3 cups broth (I used chicken broth made from 4 bullion cubes and 3 cups of water.)
• salt and pepper to taste.

Instructions

• Put all ingredients into the pot and while covered bring it to a simmer. Once simmering, uncover and simmer until the veggies are soft (~10 minutes).
• Let the mixture cool until you can handle transferring them to your food processor comfortably.
• Puree the ingredients. Add salt and pepper to taste.
• Serve and enjoy!
  

The soup got a lot thicker once it was in the fridge, so you may want to start out with more broth to your soup. This Squash-Apple soup was SUPER filling and really healthy. I was surprised how creamy it tasted when there was not a lot of fat.


Other Apple Squash Soup Recipes:

• Butternut Squash and Apple Soup
• Butternut Squash Apple Soup Recipe
• Herbed Butternut Squash-Apple Soup
• Butternut Squash and Apple Soup