Butternut squash is also known as butternut pumpkin by our friends in Australia and New Zealand. It has a consistency and color very similar to pumpkin and is actually classified as a fruit. It is quite versatile as it can be roasted, grilled and steamed. It is an excellent source of Vitamin A, fiber and trace minerals. This soup is delicioius on a cool fall night. Bon Appétit!
Begin by cutting the squash in quarters and spooning out the seeds.
Rub with olive or coconut oil and bake, skin side down at 400 F for about 30 minutes, or until tender.
While the squash is baking, add the following to a large pot:
2 tbs. butter or oil of choice.
1 large onion, chopped
3 cloves of garlic, crushed
1 granny smith green apple, sliced and cored
2 tsp. dried sage
Sautee until the onion is cooked through
Add 2 cups of organic, unsweetened almond milk.
Simmer until the squash is done. Scoop out the squash and add the squash to the pot and stir gently.
Transfer the soup to a blender or Vitamix and puree. Return to the pot to simmer for a few minutes.
If the soup is too thick for you, add 1 cup of water. Enjoy!!
I’ve done a similar soup using canned pumpkin in place of the squash. I serve it with roasted pumpkin seeds on top. Everyone always loves it.