RECIPE OF THE WEEK: Pumpkin Apple Soup
It's going to be COLD out this weekend here in MA. What better way to warm up than with a delicious cup of hot soup with fun fall flavors! This soup has a tangy flavor from the apples and richness from the pumpkin and it's packed with fiber, Vitamin A and C and other key nutrients to nourish your body! Warm up and enjoy!
2 Tbs. olive oil
1 yellow onion, thinly sliced
1/2 tsp. sea salt
1 garlic clove, finely chopped
4 cups low-sodium vegetable stock
9 cups butternut squash, peeled, seeded and cut into cubes (about 1.5 pound butternut squash)
2 tart apples such as Granny Smith, peeled, cored and chopped
1/4 tsp. nutmeg
1/3 cup greek nonfat yogurt
2 Tbs. toasted pumpkin seeds
Heat the olive oil in a large pot over medium heat. Add onion and salt and sauté until onion is softened and beginning to brown, 4 to 6 minutes. Add the garlic and cook, stirring constantly, until softened and fragrant but not browned, about 1 minute longer.
Add the water, squash, apples and nutmeg. Raise the heat to high and bring to a boil. Reduce the heat to maintain a simmer, cover and cook, stirring occasionally, until the squash is tender when pierced with a fork, about 20 minutes. Remove from the heat and let cool slightly.
Put soup into a blender or food processor and puree until smooth (may have to do this in batches). Reheat after if necessary. Ladle the soup into bowls and top each serving with about 1 Tbs. yogurt and 1 tsp. pumpkin seeds.