When the weather gets a bit cooler, I find myself less interested in cold salads and more excited about warm soups. The great thing about soups is that they are filling & satisfying. The best combination for those of us looking to lose or maintain our weight!
This recipe came from Andrew Weil & Rosie Daley’s 2002 cookbook called, The Healthy Kitchen. I recommend serving the soup with a side of roasted chicken or grilled pork chop.
Preheat oven to 400 degrees. In a large bowl combine 2 pounds of peeled, seeded and cubed butternut squash (you can now buy this already peeled and cut up), 2 medium onions quartered, 3 peeled cloves of garlic, 2 granny smith apples peeled, cored and quartered with 2 T of extra virgin olive oil. Spread onto baking sheet, season with salt, pepper and red chili powder to taste. Roast in the oven for about 40 minutes, stirring every 15 minutes or so, until lightly browned and tender. Let cool.
Combine 1/2 of the veggies & 2 cups of vegetable stock in a food processor or blender and puree until smooth. *If using a blender, and veggies are still hot, do not use the top of the blender, the heat will pressurize the blender and it will explode. Instead, place a folded kitchen towel over the top of the blender, it will allow the steam to escape. Repeat with last 1/2 of veggies and 2 more cups of vegetable broth. Combine together in a pot, warm on the stove, and add more broth or seasonings if needed. Serve with a side of protein: roasted chicken, grilled pork chop, or baked tofu.
Enjoy!