Just in time for Thanksgiving, here's our favorite healthy soup! For a vegetarian option, substitute in the vegetable stock for chicken stock.
2 Butternut squash, medium sized, cut in half
2 Tbls. Butter
2 Garlic cloves, minced
1 Yellow onion, chopped
2 Granny smith apples, peeled, cored & chopped
1/8 tsp of Thai chili, finely chopped, seeds removed
2 Quarts chicken or vegetable stock
2 Tbls. Salt
1/2 Tsp. Fresh ground pepper
Dash of nutmeg
Preheat oven to 400 degrees. Put squash, cut side down onto a cookie sheet, covered in tin foil. Roast 40-50 minutes, or until flesh is soft. Remove from oven & let cool. Scoop out the seeds with a spoon. Scoop out flesh and reserve. This can be done ahead.
In a large stockpot, melt butter, then add garlic, onion & apples. Saute until the onions begin to sweat. Add chile, salt, pepper & nutmeg. Stir well & cook for 1-2 minutes, then add squash & stock. Bring soup to a boil, then reduce heat. Simmer 20-30 minutes, until the apple is very soft. Use an immersion blender to cream the soup, or run in batches through a blender. If preferred, add chicken stock until soup is the preferred consistency.