There is nothing quite so soothing as a bowl of soup on a rainy day. And with typical Seattle weather, I have had plenty of opportunities to curl up with a blanket and a hot bowl. This weekend I was busy crafting Christmas gifts, writing holiday cards, and soupin’ it up. After scouring the web for a healthy, broth based (not cream and butter) recipe for butternut squash soup, I decided on my own. And here it is. Enjoy.
Apple & Butternut Squash Soup
1 Butternut squash–peeled and cubed
3 Apples–cored, peeled, cubed
1 Sweet onion
3 Cloves garlic, minced
2 tsp Cumin
1 tsp Cayenne pepper
3/4 tsp Salt
1/2 tsp Ginger
1/2 ts Ground coriander
2 cups Vegetable broth
2 cups water
3 T Olive oil
1/4 cup Pepitas
Toss squash and apple cubes in 2 T olive oil and bake at 350 degrees until tender (30-40 min). Sautee onion and garlic in 1 T olive oil for 10 minutes. Add stalk and spices to onions. Simmer. Add roasted squash and apples and simmer for another 10 minutes. Puree. Add water until desired thickness. Dry roast pepitas in Cayenne and Cumin in a non-stick skillet until they start to pop. Sprinkle over soup.
Aside from cooking, I really enjoyed catching up on my blog reads over the weekend also. As I prepared this week’s #MeFirst newsletter I stumbling across a couple food blogs that I recommend you add to your Google Reader:
- Mango & Tomato— a spunky recipe tester and food photographer
- Memorie di Angelina— hearty Italian dishes, each with a bit of history to go along
- Annie’s Eats— astounding creativity in the kitchen with some of the most beautiful photos
Now its time to kick it it into high gear and finish up my holiday shopping baking. What’s last minute baking are you doing?
Fit To Indulge 