This seasonal, heart-warming recipe was adapted from this recipe by the Queen herself, Ina Garten. I just love her recipes (who doesn’t) because they are ALWAYS delicious and quite easy to follow. But because I really don’t do dairy or gluten and I try to avoid excess amounts of sugar, I always have to replace Ina’s love for butter and sugar with something else. Ina loves her sugar. I actually followed her recipe pretty closely the first time I made this recipe (cutting out butter though) and it was just a bit to sweet, even for me. I think you will really love my version. It’s super creamy, filling and oh so good for you.
It’s fall in Switzerland, and it’s actually my first fall since moving to Europe in January. The leaves here turn bright orange and yellow and the air is super crisp. It reminds me of New England fall, but just grander. One Sunday afternoon, I whipped up this simple, delicious and nutritious purred soup for Henry and I, and we have been making it ever since. Like literally once a week. I will make it over the weekend and it will last me throughout the whole week for lunch or easy dinners. I like this recipe because it uses ingredients that are seasonal. I bought everything from the bio stand a the farmers market, so I know that nothing has been effected with chemicals. Butternut squash is so awesome – its low in fat and is full of fiber. It also has lots of potassium and Vitamin B6 which is essential for the proper function of the nervous and immune systems.
Ingredients
4 tablespoons good olive oil
4 cups chopped yellow (or white) onions (3 large)
3 cloves garlic
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples (4 apples)
1/2 teaspoon freshly ground black pepper
4 cups water
2 Tbs vegetable bouillon
Hefty splash of white wine
Directions
Warm the olive oil and onions in a large stockpot uncovered over low heat for 10-15 minutes, until the onions are tender. Stir often, scraping the bottom of the pot. Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks. Add the squash, apples, pepper, water, vegetable bouillon and the white wine to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Remove from the heat and puree the soup (in intervals) using a heavy-duty blender or Vitamix. Pour the soup back into the pot. Check the salt and pepper and serve hot, or let it cook and store it in your fridge for the rest of the week. If the soup is too thick, add in water to change the consistency.
