Yes, as hard as it is to accept, soup season is in full swing. With fall temperatures approaching, hearty soups are a great way to warm you up while loading up on fruits, veggies and fiber.
This recipe is “creamless,” but not to worry, it will not disappoint if you’re craving something rich. I blended mine in my Vitamix, but any blender will do the job!
1 butternut squash, cubed (sub: acorn squash, buttercup squash, pumpkin)
3 small apples, cut into large chunks (any kind will work) – skin on for extra fiber!
1 small onion, peeled and cut into large chunks
3 stalks celery, cut into 1 inch pieces
1-2 small carrots, peeled and chopped into large chunks (or two handfuls of baby carrots)
2-3 Tablespoons olive oil
1 teaspoon ground cinnamon
1 quart chicken (or vegetable) broth
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon ground sage
Optional toppings: fresh chopped apple slices, ground cinnamon, toasted walnuts
This soup can be stored in an airtight container in the refrigerator for up to 2 weeks.