A simple yet delicious pureed soup perfect for a cool autumn day when locally grown apples are in abundance. I like to garnish this soup with shredded apple or toasted pumpkin seeds.
2 tbsp (25 ml) canola oil
2 cups (500 ml) chopped onion
6 cups (1.5 L) water
4 cups (1 L) cubed butternut squash
2 apples, peeled, cored, and chopped
1 tbsp (15 ml) minced ginger root
1 tsp (5 ml) coarse sea salt, or to taste
Heat oil in a large saucepan over medium heat. When pan is hot, add onions and sauté for about 8 to 10 minutes.
Add water, squash, apples, ginger root, and salt.
Cover and bring to a boil; reduce heat and simmer for 30 minutes, or until squash is tender.
Purée with a hand blender until smooth, or to desired consistency.
Per 1 cup (250 ml) serving: 94 cal, 1 g pro, 4 g total fat (0 g saturated fat), 17 g carb,
2 g fibre, 0 mg chol, 300 mg sodium
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