Apple Squash Soup – from Clean Food
Author Terry Walters notes that this sweet, silky and uplifting dish is the quintessential fall soup. She serves it to friends and family and even sends it to school for her children’s lunches. She recommends pairing it with a salad or some sauteed greens and grains for an easy and satisfying meal.
1 large butternut squash
1 large yellow onion, chopped
2 tablespoons grapeseed oil
4 large apples, peeled, cored and quartered
4 cups vegetable stock
1 cup rice
to a boil, then reduce heat and simmer 20 minutes or until squash is soft. Puree with handheld blender and remove from heat to cool slightly. Season to taste with salt and serve.
By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).