Butternut squash bisque

I’ve written about this recipe before, as my version is inspired by the one in the Clean book. But I’ve never given a full recipe, and I thought that since it’s feeling all lovely and fall-ish, now would be the perfect time.

This soup could not be healthier, but it’s sweet and satisfying as well. So few recipes really have all those qualities, but this is one of them. If you want a little crunch, sprinkle some chopped toasted nuts on top.

Butternut squash bisque
If nothing else, remember the 1-2-3 measurements of the first three ingredients and add water!

1 small or 1/2 large butternut squash, peeled and chopped into 1-inch pieces
2 tart apples, peeled and chopped into 1-inch pieces
3 carrots, peeled and chopped into 1-inch pieces
1 small or 1/2 large onion, diced
1 tablespoon olive oil, plus more for roasting
1 teaspoon kosher salt
1/4 teaspoon turmeric
1 teaspoon apple cider vinegar
4 cups water

Start by roasting the veggies. Preheat the oven to 400 degrees. Toss the squash, carrots, and apples with a little olive oil and the teaspoon of kosher salt. Roast for about 40 minutes, or until you can easily press a fork into the squash.

In a big pot or dutch oven, heat a tablespoon of olive oil over medium and saute the onions until they are just starting to brown. Add in the turmeric and toss to coat. The smell is heavenly.

Pour in the water and vinegar and then add the roasted vegetables. (I guess technically there is a fruit in there, too.) Put the lid on and reduce the heat to medium-low. Simmer for 20 minutes, just to let all the flavors meld and make sure the carrots get nice and soft.

Turn off the heat. Blend the soup using an immersion blender. Or you could do it in batches in a regular blender.

If you don’t want to eat all the soup now, freeze some of it to enjoy later!

Butternut squash bisque
The perfect healthy soup for fall.
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Ingredients
  1. 1 small or 1/2 large butternut squash, peeled and chopped into 1-inch pieces
  2. 2 tart apples, peeled and chopped into 1-inch pieces
  3. 3 carrots, peeled and chopped into 1-inch pieces
  4. 1 small or 1/2 large onion, diced
  5. 1 tablespoon olive oil, plus more for roasting
  6. 1 teaspoon kosher salt
  7. 1/4 teaspoon turmeric
  8. 1 teaspoon apple cider vinegar
  9. 4 cups water
Instructions
  1. Start by roasting the veggies. Preheat the oven to 400 degrees. Toss the squash, carrots, and apples with a little olive oil and the teaspoon of kosher salt. Roast for about 40 minutes, or until you can easily press a fork into the squash.
  2. In a big pot or dutch oven, heat a tablespoon of olive oil over medium and saute the onions until they are just starting to brown. Add in the turmeric and toss to coat.
  3. Pour in the water and vinegar and then add the roasted vegetables. Put the lid on and reduce the heat to medium-low. Simmer for 20 minutes, just to let all the flavors meld and make sure the carrots get nice and soft.
  4. Turn off the heat. Blend the soup using an immersion blender. Or you could do it in batches in a regular blender.
Notes
  1. If nothing else, remember the 1-2-3 measurements of the first three ingredients and add water! -
  2. Soup can be frozen and reheated later.
Adapted from Clean Program book
Adapted from Clean Program book
Cara Corey http://www.caracorey.com/

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