Butternut Squash and Apple Soup

Leslie Beck, RD See Bio

Copyright © Leslie Beck, 2015.

Leslie Beck, Registered Dietitian, is the best-selling author of 12 books on nutrition and health, writes a weekly column in The Globe and Mail, and is a regular contributor to CTV News. Based at the Medisys clinic in Toronto, Leslie offers one-on-one diet coaching, personalized meal plans and evidence-based recommendations on the use of nutritional supplements. www.lesliebeck.com

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A simple yet delicious pureed soup perfect for a cool autumn day when locally grown apples are in abundance. I like to garnish this soup with shredded apple or toasted pumpkin seeds.

 

2 tbsp (25 ml) canola oil

2 cups (500 ml) chopped onion

6 cups (1.5 L) water

4 cups (1 L) cubed butternut squash

2 apples, peeled, cored, and chopped

1 tbsp (15 ml) minced ginger root

1 tsp (5 ml) coarse sea salt, or to taste

 

Heat oil in a large saucepan over medium heat. When pan is hot, add onions and sauté for about 8 to 10 minutes.

Add water, squash, apples, ginger root, and salt.

Cover and bring to a boil; reduce heat and simmer for 30 minutes, or until squash is tender.

Purée with a hand blender until smooth, or to desired consistency.

 

Serves 8.

Per 1 cup (250 ml) serving: 94 cal, 1 g pro, 4 g total fat (0 g saturated fat), 17 g carb,

2 g fibre, 0 mg chol, 300 mg sodium

 

From Leslie Beck’s Healthy Kitchen © Leslie Beck, 2012. Reprinted by permission from Penguin Random House


Copyright © Leslie Beck, 2015.

Leslie Beck, Registered Dietitian, is the best-selling author of 12 books on nutrition and health, writes a weekly column in The Globe and Mail, and is a regular contributor to CTV News. Based at the Medisys clinic in Toronto, Leslie offers one-on-one diet coaching, personalized meal plans and evidence-based recommendations on the use of nutritional supplements. www.lesliebeck.com

 

 

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