Your favorite cozy sweater and a bowl of soup is the perfect way to warm up when the temperatures dip. Butternut squash and apples are in peak season from September to October making this sweet soup perfect for a crisp fall morning. Thats right, we said morning. It’s time to break the rules and declare “Soup for breakfast!” This smooth, sweet soup is loaded with Vitamin C and potassium to rev up your immune system and your taste buds. Try a bowl of warm Butternut Squash-Apple Breakfast Soup for breakfast or lunch or dinner!
Warm Butternut Squash-Apple Breakfast Soup
2016-10-25 13:02:03
A sweet, smooth soup using seasonal fall ingredients
Ingredients
- 1 cup Butternut Squash-Apple Blend (see below)
- Dash of ground cinnamon
- Dash of sea salt
- ¼ cup low-fat milk or unsweetened plant-based milk
- 1 tablespoon pure maple syrup
- 2 tablespoons plain low-fat Greek yogurt
- Butternut Squash-Apple Blend (makes 2 1/2 cups)
- 1 ½ cups frozen diced butternut squash*
- 2 medium apples, unpeeled, cored and roughly chopped
- Filtered water
Instructions
- Butternut Squash-Apple Blend: Put the squash in a large heatproof bowl. Bring a medium pot of water to a boil, then pour the water over the squash to thaw it. Drain, then put squash and apple into a high-powered blender along with 2 to 3 tablespoons of water and puree until smooth, adding more water as necessary. The blend will keep for 3 days in the refrigerator, or 3 months in the freezer.
- In a pot over low heat mix the Butternut Squash-Apple Blend with other ingredients until warmed through and smooth.
Notes
- Optional: Sprinkle with granola or roasted pumpkin seeds.
Health Journal https://www.thehealthjournals.com/