Inspired to create some diversity in my blended soups while on the CLEAN program, I came up with this simple and tasty recipe. Using ingredients I had on-hand, I blended roasted butternut squash – known for its abundance of carotenoids – with some sweet and savory flavors to create a deliciously balanced soup.
- Recipe Yields: 4 servings
- Prep time: 5-10 minutes
- Cook time: 35-40 minutes
- 1 (2-3lb.) Butternut squash
- 3 Celery stalks
- ½ Sweet, organic apple (such as Gala or Pink Lady)
- 3 cups organic chicken or vegetable stock (use veggie stock for a vegetarian/vegan recipe)
- 1-2 tsp black pepper
- 2 tsp. fresh thyme
- Preheat oven to 425° F. Then cut the squash in half, length-wise, and scoop out the seeds.
- Brush each cut-side of the squash with extra virgin olive oil and season with salt and pepper. Then place the squash in a pan, cut-side up, and bake for 35-40 minutes or until fork tender.
- Meanwhile, remove the skin from the apple and cut it into bite-size chunks.
- Remove outer layer of celery strings by either peeling them or cutting down the length of the stalk. Then cut into 1-inch pieces.
- Once squash is cooked and slightly cooled, scoop the cooked flesh out of the skin and into a blender.
- Add stock, apple, celery, pepper and thyme and blend until smooth.
You can also garnish each bowl with slices of avocado, toasted pinenuts, or some fresh, chopped thyme leaves. Serve warm or cooled and enjoy!