It’s time to get ready for my favorite holiday, Thanksgiving! You just can’t top a day that is solely dedicated to eating delicious food and counting your blessings. Butternut squash is one of the must-haves for this time of year, and I was looking for a comforting soup that incorporated it as well as many other fall staples. I found this recipe in Natural Health Magazine, one of my go-to inspiration sources. It’s simple, gluten-free, vegan and perfect for serving at holiday gatherings. It’s also low in fat, and high in fiber and protein.
Nothing says fall like butternut squash, apples and nutmeg together in one recipe!
Ingredients
1 tbsp oil
2 diced onions
5 cups vegetable broth
1 diced medium butternut squash
2 diced green apples
1 tbsp minced ginger
2 tsp dried sage
1∕4 tsp nutmeg
2 tbsp honey
Garnish: toasted walnuts
Preparation Instructions
- Heat the oil in a large saucepan over medium heat. Add the diced onions and cook for 3 minutes.
- Add the broth, squash, apples, ginger, sage and nutmeg.
Now all the fabulous fall flavors can start mingling!
- Add salt to taste and simmer for about 30 minutes.
- Stir in the honey (Great for soothing coughs and scratchy throats this time of year)
When it looks like this, you’re ready to purée.
- Purée in a VitaMix or food processor, serve and garnish with toasted walnuts. Enjoy!
Mmmm, the perfect comfort food for a chilly night!
This soup made the perfect warming meal on our first chilly weekend of the year. My 8-month old couldn’t get enough of it, so I froze the leftovers in small containers for him to enjoy over the coming weeks.
Longevity Health Center's Nutrition Blog 