Just in Time for Fall Pumpkin Squash Soup

pumpkin squash soupI think it dropped below 70 degrees here in Austin, TX yesterday so I made this. You can make it vegan or vegetarian or even use chicken broth instead of vegetable broth. I made mine vegan and it was creamy and delicious.

2 Tbs. Butter or Earth Balance (for vegan recipe)
1 chopped organic onion
1 organic Granny Smith Apple (medium to large)
1 box or can of organic pumpkin puree (not pie filling)
1 small butternut squash
Vegetable broth (about 3 cups)
Salt and pepper
Dash of nutmeg
Can be topped with crème fraiche

Cook the squash until a little tender but not mushy (375 degrees for 15-20 minutes).
In the meantime, sauté the onion and chopped green apple in the butter or earth balance for about five to seven minutes.

When the squash is finished cooking remove the seeds and discard, then scrape out the guts and put it in a pot with onion and apple. Add the pumpkin, vegetable broth, dash of nutmeg and salt and pepper. Heat but don’t boil, reduce to simmer for about 45 minutes to an hour.

Either puree in a blender, food processor or my preferred method, emulsion blender.

Author: Lauren

Advocate for real health

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