Butternut Squash Soup
January 10, 2014
By Jan Pinnington
January 10, 2014
Your little ones will love this slightly sweet soup made with apple and maple syrup. Packed with nutrition, this soup is easy to make, and a perfect meal for those cold winter nights.
1 tbsp. olive oil
1 small onion, diced
1 celery rib, cleaned and diced
1 apple, peeled and chopped
1 pkg. pre-cut butternut squash (or one squash, cubed)
4 cups chicken stock
1/2 tsp. dried sage
1 tbsp. maple syrup
1 cup nonfat milk
Salt and pepper to taste
Directions:
- In a large pot, sauté onion, celery, apple, and butternut squash until fragrant and slightly soft.
- Add 3 cups chicken stock, sage, and maple syrup and simmer on low for approximately 10-15 minutes until vegetables are very soft.
- Using an immersion blender, blend soup until smooth.
- Stir in milk and salt and pepper to taste.
- Serve warm in bowls and garnish with crunchy croutons and fresh sage (optional).
Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking. For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visitwww.HealthyHandsCooking.com
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