I finally did it.
Yep, I finally made my own healthy and light butternut squash soup. After hearing about my mom’s and mother-in-law’s versions. I decided to try my own spin and so Apple Butternut Squash Soup was born over here on a chilly October day.
It was simple, friends. There was barely anything left in the refrigerator except for a large butternut squash taunting me. Plus 3 golden apples – I can’t remember the variety. And 3 lonely, nearly forgotten about radishes. I know. Radishes. What do you do with these other than throw them in a salad? I found out that they taste pretty darn good in a warm creamy soup. Radishes seemed to give a little bit of bite where you might otherwise use an onion. An onion we didn’t have.
So that’s where I started. I chopped and peeled the squash, apples and radishes. Then boiled the chunks in a large sauce pan. Once soft I pureed them all in a blender.
Once the fruit and vegetables were a nice creamy consistency, I tossed them back in the empty sauce pan along with 16 ounces of vegetable stock and let simmer.
I seasoned with salt and pepper. A teaspoon of cinnamon, half teaspoon of ginger, quarter teaspoon of cloves and quarter teaspoon of thyme.
About 20 minutes later, we had this healthy soup for lunch!
Alongside the soup, I came up with a fantastic new smoothie that was a little bit more like dessert! It consisted of a banana, spoonful of peanut butter, spoonful of raw honey, 2 spoonfuls of vanilla Greek yogurt, kale and about half a cup of coffee.
Yum! It was a mid-day energy boost. And surprisingly, the flavor complemented the Apple Butternut Squash Soup so well. We’ll call this one the Java Green Smoothie.