Mmmm... So Delicious! So I got my wisdom teeth out a little under a week ago and I have been on a soup kick, since I still can't really chew... arg. BUT it has unleashed my creativity and I have come up with some SOUPer delicious ways to keep the palate entertained while living on a liquid diet. This Butternut Apple Soup is so warm and creamy, yet completely fat free!! I garnished mine with Caramelized Beets, but you could also use fresh apple slices, toasted almonds and goat cheese, or crumbled bacon kettle chips! Enjoy!!Butternut Apple Soup
1 medium Butternut Squash, peeled and diced
2 medium Onions, diced
2 Carrots, peeled and diced
1 Apple, peeled and diced
3 Cups Water
1 Cup Veggie Stock
1/3 Cup Milk
1 Cup Water
Bring water and stock to a boil and add squash, onions, carrots and apple (if you need more water to cover, add as needed). Cook 20 - 25 minutes until all veggies are very tender (you can mash them with your stirring spoon) and most of the liquid is gone. Transfer to medium sized bowel and hit it with an emersion blender for a couple minutes until its very smooth (if you don't have one, blend it in batches in your blender, but be careful, as hot liquids expand and can blow the top of your blender). Add the milk and additional cup of water and blend until combined and super silky smooth. ENJOY!!
Step One: Diced Veggies
Step 2: Saute 20-25 minutes
Step 3: Blend veggies and stock.
Step 4: Add milk and water, puree until silky smooth.
Step 5: Store extra, it will keep for 3-4 days, if it lasts that long.
Step 6: Garnish with your choice of delicious additives (I chose caramelized beets) and ENJOY!
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