Butternut Squash and Apple Soup

by Kaethe Birkner

Warm, delicious and nutritious!

This recipe was provided by our Pilates Instructor’s Mom, Karen. A Birkner family favorite is now a Kelzer family favorite! Like most squash recipes, it takes a little time to prepare, but it is simple and delicious. This recipe also freezes beautifully so you can make a large batch and have leftovers for a busy day ready in the freezer.

 

Ingredients:

  • ½ Apples  (Something with a bite, like granny smith, is recommended.)
  • ½ Butternut Squash (Roasted or just peeled & cut.)
  • Fresh or dried Rosemary (A lot if you have it.)
  • Chopped onion (1/4 to 1 whole onion depending on the amount of apples & squash. Can also substitute dried onion.)
  • Chicken Broth, enough to cover apples and squash (Use vegetable broth if you prefer a completely vegetarian option.)
  • A little low-fat milk

Since I was roasting the squash anyway, I threw the apple and onion onto the pan as well, like I would for my carrot soup recipe. The roasting process adds depth to this simple soup.

Instructions:

  • Cook the squash & apples in broth until soft.
  • Add a little low-fat milk to make it creamy.
  • Blend it in batches with an immersion blender or normal blender after it cools.

 

Once blended it’s ready to serve. If freezing some leftovers, allow it time to cool before putting into quart sized freezer bags.

 

 

This blog was contributed by our Pilates guru, Kaethe Birkner. Kaethe is a certified Pilates instructor through Balanced Body and dances ballet professionally at Continental Ballet Company. She has been teaching Pilates since 2012 and has been taking Pilates since 2004.

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