Here’s a soup sure to tantalize those taste buds, and *BONUS* it is GOOD for you! There’s cancer-fighting ginger, beta carotene-filled butternut squash, some protein-packed Greek yogurt and fiber in the apple. All good in the ‘hood. Give it a try, it is sweet and creamy and healthy. Oh, and did we mention spectacular??
2 tablespoons butter
1 small onion, chopped
1 tablespoon ginger (pureed or chopped)
2 garlic cloves, chopped
2 cups butternut squash, peeled, seeded and roasted
1 crisp Gala apple
2 cups water
¼ cup fresh orange juice
1 cup vegetable broth
¼ cup heavy cream
Sea salt and fresh ground pepper
1 tablespoon Greek yogurt (optional)
Melt butter in a large saucepan over medium heat. Saute onion until softened, 2 to 3 minutes. Add garlic, ginger, apple and squash, stirring frequently until fragrant, 6 to 8 minutes. Stir in water and vegetable broth and bring to a boil.
Reduce heat and simmer until squash and apples are tender, approximately 20 minutes.
Puree soup in blender or food processor (do in batches as contents are hot). Return to pan and add orange juice, cream. Add salt and pepper. Serve hot, with greek yogurt (as a replacement for sour cream, usually swirled in with a spoon). Garnish with sage and croutons.
© 2013 Group G Enterprises, LLC