Soup for the Soul

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apple-butternut squash soup.jpg

One of my favorite chefs, Rebecca Katz, devotes a whole section of her cookbook to what she calls her "cashmere soup collection."  These soups are so smooth that you feel like your tongue is being wrapped in cashmere.  

In the fall, my mom makes me the most decadent soup worthy of the cashmere soup title.  She uses only a few ingredients from a recipe that she adapted to perfectly encompass the taste of fall.  Since she is recovering from knee surgery, I had the pleasure of making it for her this season...and now I want to share it with you!

Apple-Butternut Squash Soup

Ingredients:

  • Whole onion, loosely chopped

  • 5 cups vegetable broth

  • 1.5 lbs butternut squash, peeled and cubed

  • 1 Granny smith apple, chopped

  • 1 TBSP Kerry gold butter

  • Sea salt or Himalayan salt to taste

Directions:

Sauté the onions in butter until translucent.  Add vegetable broth, butternut squash, and apple.  Bring to boil, reduce to simmer for 25 minutes.  Blend in a blender and add salt to taste.  Enjoy!

Other tips for Fall...

Another fall favorite, pumpkin, can be mixed into soups or smoothies for a wonderfully rich, seasonal taste.  There are so many things to do with pumpkin that it deserves its own blog.  A quick tip to make it easy to use:  If you are not going to use the whole can of pumpkin puree, it helps to place it in ice cube trays and freeze it into cubes.  These are super useful for keeping the pumpkin in mess-free portions that you can use throughout the week in smoothies and other drinks.  If you are making a big batch of soup or dessert, you probably will not have leftovers.  If you love CLEAN pumpkin spice lattes and smoothies, however, this tip is for you!

 

What is YOUR favorite clean fall recipe?  Or a recipe that you love that you would like a clean eating version of?  Let me know and we can feast vicariously in the comments section together ;-)

Happy Fall !!!