A simple pureed soup, perfect for a cold winter day especially when locally grown squash and apples are available.
2 tbsp canola oil
2 cups chopped onion
6 cups water
4 cups cubed butternut squash
2 apples, peeled, cored and chopped
1 tbsp minced ginger root
1 tsp course sea salt or to taste
In a blender, puree soup until smooth, working in small batches
Taste and adjust seasonings as needed.
Ladle into soup bowls; garnish with cheese and add shredded apple or toasted pumpkin seeds.
This soup can be made ahead of time.
Soup can be stored in the fridge for 3 days or in the freezer for a month. Defrost in the refrigerator and then gently reheat over low heat.
Makes 8 servings.
Nutritional information per serving
[about 1 1/3 cup/325 ml without optional garnish]: 155 calories, 9 g fat, 2 g saturated fat, 423 mg sodium, 14 g carbohydrates, 4 g fibre, 5 g sugars, 9 g protein. Excellent source of folate and vitamin C. Good source of niacin.