One of the reasons why I don’t mind fall replacing summer is because we get these gorgeous root vegetables. We have a great local farmer’s pick right around the corner from us that has an abundance of fresh apples and vegetables grown in their own fields. The vegetables are double the size of the produce in the stores, fresh and more vibrant in colour and comparable in price. How does it get any better than that.
A fan favourite soup by many is Roasted Butternut Squash Soup. It is a great comfort food without the calories that helps us adjust to the frigid weather. Packed with so many nutrients and has a great grounding effect for those that have high stress. I found this recipe on The Chow’s website and adapted it a bit to make it lower in fat. The butternut squash is a b*$#* to cut but the result is so worth it in the end.
Roasted Butternut Squash Soup (without the cream!)
2 medium butternut squash
2 tbsp unsalted butter
1 medium apple
2 1/2 cups vegetable broth
2 1/2 cups water
salt/freshly ground pepper
dash of cinnamon
1/3 cup almond milk (or regular milk if you prefer)
Remove skin and seeds from squash and chop into bite sized pieces. Place squash across lined baking sheet. Set oven to broil low and place cookie sheet on top rack to roast. Stir every 5-7 mins to prevent from burning. Leave in oven for about 20 minutes until squash is soft.
Meanwhile add butter to a large saucepan. Add apple, onion, sage and salt/pepper. Sauté until soft (about 7 minutes). Add the squash from the oven when ready along with water and broth. Bring to a boil and then reduce heat to a simmer. Simmer for about 15 minutes. Use blender to sauté soup in batches. Add a bit of milk with each blend.
This soup recipe was inspired by Chow.com