I’m a little late to the “Meatless Monday” trend. It’s hard to get this Southern girl to give up her meat-and-(two or three)-vegetable meals. However, I decided to jump on the bandwagon on a recent Monday, a cold one I might add.
I went with a fall theme and searched for ways to cook a butternut squash I had recently purchased. Soup was calling my name thanks to the chill in the air. This adapted butternut squash soup recipe is full of vegetables, as well as an apple to add both tart and sweet elements to the meal. And it was so easy to put together…that is until I broke out the blender to puree the mixture and my toddler freaked out about the loud noise. Once she calmed down and took a bite, all was well again. And yay, I think I’ve found a new way to sneak vegetables into her meals!
Meatless Monday may become a tradition in our household!
Butternut Squash & Apple Soup
- 1 yellow onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 2 Tbl. olive oil
- 1 granny smith apple, peeled and cut into 1 inch cubes
- 1 medium sized butternut squash, peeled and cut into 1 inch cubes
- 4 cups chicken stock
- Freshly grated nutmeg
- Salt and pepper
- Whole Sage leaves to garnish
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add onions and cook until they are translucent, and then add the carrots and celery. Season with salt and pepper, and cook for 4 -5 minutes.
Add the chopped apple to the pot and cook for another 1 -2 minutes.
Add the chicken stock and chopped butternut squash, then cover the pot and allow the soup to cook until the squash is tender, about 10 to 15 minutes.
Once the squash is soft and you can easily pierce it with a fork, turn off the heat and puree the soup with an immersion blender. You can also transfer the soup to a regular blender and puree it in batches.
Once the soup is fully pureed, sprinkle in some nutmeg, salt and pepper to taste. Garnish with sage leaves.
