Butternut Squash Soup

Fall is around the corner and home gardens and local farms have many vegetables to harvest right now.

One challenge a lot of people face when moving towards a healthier way of eating is sweet cravings.  Instead of reaching for a candy bar or sugary treat, add sweet flavors into your meals with winter squash, sweet potatoes, carrots or other sweet vegetables.  This will help satisfy your craving for sweet flavors and add in vitamins and minerals your body needs.

A great way to use some of the fall harvest of Butternut Squash is with this soup recipe – I made a batch the other day with a squash that a friend grew in her garden and it was delicious!

Butternut squash soup

Makes 4 servings

1 Medium onion, diced

1 Medium butternut squash, cubed into 1 inch chunks

1 Tablespoon olive oil

2 Granny Smith apples, cored, peeled and sliced

1 Tablespoon red Thai curry paste 

4 Cups vegetable stock

Sea Salt to taste

Heat stock pot on medium heat with oil, add onion and sauté until browned, about 10 minutes.  

Add the squash, apples, curry paste and vegetable stock to the pot.

Bring to a boil over high heat, reduce heat to a simmer and cook, covered for about 20 minutes, until the squash is tender.  

Puree the soup using an immersion blender or in smaller batches in a blender.  Return to the soup pot and season with salt.

Enjoy!

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I am a Certified Holistic Health Coach, if you would like to know more about my approach to health coaching, please visit my website www.mariabmayer.com.  You can also call or e-mail me to set up a free consultation.  HealthCoach@mariabmayer.com 860-995-7773.