Ahhhhh, Thanksgiving is just around the
corner. For those of you who haven’t
gone shopping for your Turkey Day feast, here is a great recipe for you. And surprise surprise – no turkey
here. I enjoy the fixins but not
any of that fake turkey stuff.
Staying away from the over processed products as much as I can. I have my weaknesses (fakin), but I can
do without the other “look like meat” products.
Add this great Apple Butternut Squash Soup with
the special ingredient of red lentils.
When the red lentils are pureed with the soup you can’t even tell they
are in there. Plus, they don’t
need to be soaked because they are so small. By roasting the squash instead of boiling it, a layer of
complexity and a sweet caramelization develops.
This soup is chock full of nutrients and a great
cold buster. Butternut squash is
super high in Vitamin A and pretty substantial in Vitamin C, Manganese, and
Potassium. It is also a good
source of Vitamin E, bunch of B’s, Calcium and Magnesium. The apples add even more Vitamin C and
fiber. Red lentils add more fiber,
protein, Folate, Iron, Copper, and Manganese. Ginger is great for digestion, cold prevention, migraine
relief, and pain and inflammation.
Nutmeg is good for brain stimulation, pain relief, indigestion and
cleansing. I didn’t know this soup
was so beneficial!!!
Also check out our previous blogs for additional
information and recipes for the fall:
Grab the ingredients at the grocery store when
you go out and give your friends and family a treat for Thanksgiving!!
Apple Butternut Squash Soup
Olive Oil Sprayer
1t Olive oil
2 Apples, medium, chopped, peeled optional
3/4c Onions, chopped
1t Ginger, fresh grated
1/2t Nutmeg
1/4t Ground red pepper
2c Vegetable broth
6c Water
1c Red lentils
3c Butternut squash, 1” cubes, peeled optional
Salt and pepper to taste
Preheat oven to 400F. Spray a baking sheet with the olive oil and place the cubed
butternut squash in a single layer.
Spray with more olive oil, sprinkle with salt and pepper, toss. Roast for about 30 minutes tossing
after 15 minutes.
While the squash is roasting, prepare the
remaining ingredients. Add 1 t
olive oil to pot. Add the chopped
onions and apples. When soft, add
nutmeg, ginger, and red pepper.
Stir. Wait a minute or so
until you can smell the spices come alive and fragrant. Add broth, lentils and water. Simmer for 30 minutes.
Remove squash from oven and add to simmering soup. Cook for an additional 10 minutes. Puree in blender or using a stick
blender. Be careful as the soup is
HOT. Add salt and pepper to taste. Garnish with fresh ginger and nutmeg.
Prep time: 15 minutes
Cook time: 45 minutes
Serves 8, about 1 cup each
Level of difficulty - Intermediate.
3 pp
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