Embrace Fall with this delicious seasonal favorite!
Eating seasonally is good for your body, good for local farmers and good for the planet.
This time of year, a variety of apples and squashes are abundant. If you haven’t grown your own vegetable garden, you can usually find a variety of locally grown squash in groceries stores or, better yet, take part in community agriculture by purchasing a Farm Share with a CSA! Geauga Family Farms and Fresh Fork are two of my favorites.
This easy-to-make soup will warm you up in a hurry and is packed with nutrients – potassium, calcium and magnesium, vitamins A and C, and dietary fiber. You can keep the flavor mild or heat it up with your choice of hot pepper! Serve this with a crusty bread or a hearty kale salad!
2 t extra virgin olive oil
2 cloves garlic, diced
1 ½ c chopped, peeled apples (I like honey crisp)
¾ c chopped onions
¼ t ground ginger
1/8 t ground nutmeg
2 c vegetable broth
1 c water
2 c cubed butternut squash
½ t dried cayenne pepper (or to taste)
In a 3-quart saucepan, heat the oil over medium heat. Add the garlic, sauté for 3 min or until just translucent.
Add the apples and onions; cook, stirring, until softened, about 4 minutes.
Stir in the ginger and nutmeg until absorbed.
Add the broth and water; bring to a boil.
Add the squash, return to a boil.
Reduce heat and simmer, uncovered, about 20-30 minutes, until vegetables are tender.
Add in the dried cayenne pepper about 5 minutes before done cooking
Remove from heat.
Use immersion blender or pour soup into standard blender to process until smooth.
*Top with additional dried pepper or toasted pepitas!
Enjoy this with a glass of red wine and a cozy fire!