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Lilly’s Table

 
 
Lentil & Blue Cheese Stuffed Portabellos
Roasted Squash Puree
© Lillys-Table.com Photo of Apple-Squash Soup
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Apple-Squash Soup

from Lentil-Blue Cheese Portabellos with Spinach Salad & Squash Soup, the Week of November 10, 2013.
View the previous or next recipe for this meal.

Just a few ingredients, often tucked away in cold storage, are blended into a delightfully simple soup. It is a great way to use up already pureed squash. If your squash is not ready, simply roast it until tender and blend until smooth. Leftover squash stores great in the freezer for future soups.

Ingredients

  • 1 teaspoon olive oil
  • 1 onion, minced
  • 1 apple
  • 2 cups winter squash, pureed
  • 1 cup broth, more to thin the soup if desired
  • 1 teaspoon salt, more or less, to taste
  • ¼ teaspoon nutmeg, optional
  • 1 pinch cayenne, optional, more if desired

Serving Size: 2 People

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Preparation Instructions

Saute the onion in the olive oil over medium heat.

Peel the apple if desired. We usually leave the skin on for extra flavor and fiber. Finely mince the apple, removing the seeds and core. Toss into the onions and saute until they are both softened.

Remove from the heat. Stir in the broth, cold if possible, and blend with an emersion blender or transfer to a blender and puree until smooth. If you want it even smoother push it through a wire mesh strainer or a food mill.

Stir in the pureed winter squash and heat it back up. Once bubbling, season with the salt, nutmeg, and cayenne. Add more spice as desired to your own personal taste.