GF/DF Butternut Squash Soup
1 large butternut squash
2-4 C of apple cider
4-6 C of chicken stock or coconut milk (either low fat or regular)
2 large cooking apples
1 sweet onion
Sea salt
Freshly ground pepper
1-2T curry powder
1 C shelled pumpkin seeds
3T maple syrup
1T EVOO (or other healthy oil such as walnut)
Dash of cinnamon
Dash of either cayenne or smoked paprika
Wash and then cut in half one large butternut squash. Remove seeds.
Brush the halves with a thin layer of olive oil.
Roast for an hour in a heavy duty pan covered with foil (or until it is soft throughout).
Let it cool.
In the meantime, thinly slice one sweet onion. Sauté until soft.
Peel and slice 2 large apples, preferably Cortland or Empire.
Add them to the onions and sauté until they begin to soften, approximately 5 minutes.
Scrape the squash away from the skin and add that to the onions and apples. Stir.
Add in your desired combination of cider and stock/coconut milk. (No need to be too careful. It’s hard to go wrong with this soup. Just don’t bring it to a boil)
Simmer gently for about 15 minutes until the veggies are all softened.
Add salt, pepper and curry to taste.
Puree with either an immersion blender or by pouring into food processor until smooth.
For the seeds:
Mix olive oil, syrup and seasons together. Add nuts to the mixture until they are well coated.
Place nuts on parchment sheet (or foil) in 350 oven for approximately 10-15 minutes. Do not overcook.
Once the seeds cool, break them apart and serve on top of the soup.