So it’s supposed to get cold here in MO again. Boo. We had a couple days of beautiful, sunny, tank top weather this weekend, but Mother Nature wants to kick us once again with more cold temps and more rain. I am so ready for summer! In the mean time, I wanted to prepare for the curl up on the couch weather by making Ina Garten’s velvety Butternut Squash and Apple Soup. The original recipe is pretty clean, so I didn’t have to modify much. I can’t imagine having this dish without a grilled cheese sandwich to dip into it, so I also made some Paleo Bread from Elana’s Pantry on which I will melt some extra sharp cheddar cheese. Gasp! I know, cheese on Paleo bread. Get over it. It will be amazing.
Butternut Squash and Apple Soup
- 1 large Butternut Squash, Peeled, seeded and cubed
- 2 T Coconut Oil
- 2 cups Yellow Onion, diced
- 1 T Curry Powder
- 2 Apples (We typically only eat/use Fuji apples, but Gala and McIntosh will work as well)
- 1 t Celtic Sea Salt
- ½ t Black Pepper
- 1 cup Chicken Broth (Low Sodium)
- 1 cup Apple Juice or Cider (I used RW Knudsen Organic Apple Juice, you can make your own juice too if you like)
Warm the coconut oil, onions and curry powder in a large stockpot uncovered over medium-low heat for 15 – 20 minutes, until the onions are tender. Stir occasionally, and be sure to scrape the bottom of the pot every now and again too.
Meanwhile, peel, seed/core the squash and apples, then cut into cubes.
Once the onions are tender, add the squash, apples and chicken broth to the pot. Bring to a boil, cover and cook over low heat for 30 – 40 minutes or until the squash and apples are very soft.
Remove the pot from the heat, then process the soup with some sort of blending tool (I use my handy dandy emulsion blender….love that thing!).
Once the mixture is pureed, add the juice or cider. Add additional water, broth or juice to get the right consistency. I typically add about a cup of water or broth to get it where we like it to be. Season more with S&P if necessary, and enjoy!
This stuff freezes great and I was able to fill two big mason jars which will provide at least two dinners and a couple lunches for us.
For the original recipe, go here.
- 2 cups Blanched Almond Flour
- 2 T Coconut Flour
- ¼ cup Golden Flaxmeal
- ¼ t Celtic Sea Salt
- ½ t Baking Soda
- 5 eggs
- 1 T Coconut Oil
- 1 T Honey
- 1 T Apple Cider Vinegar
Preheat the oven to 350°
Place the dry ingredients in a food processor and pulse until the ingredients are well combined. Pulse in the eggs, oil, honey and vinegar. Then, pour the batter into a lightly greased bread pan and bake for 30 minutes.
We have never had Paleo Bread before, so we have nothing to compare it to as far as taste is concerned. It is very dense, but has pretty good flavor. If I could find blanched almond flour in Springfield for less than $13 a pound, I could see myself making this again and again. Until then, I will stick to something a bit more economical!