Squash & Apple Soup
This recipe makes 4 servings. You will use 3 servings total on this menu plan, so freeze one portion for after your Reboot, or save as an extra snack if needed.
1 acorn or butternut squash (Australia: baby pumpkin)
2 apples – peeled and sliced
1 small onion, diced
2 carrots washed, peeled and diced
1 Tbsp. olive oil
ground black pepper to taste
2 quarts/ 2 liters organic vegetable broth (or make your own)
1.) Roast squash (cut in half, remove seeds) place flesh side down in baking dish with 1-2 cups water.
2.) Cook at 450°F/230°C degrees for 40-50 minutes until flesh is bright orange and soft.
3.) Sauté onion and carrot in olive oil for 5 minutes, until onion is clear.
4.) Add broth and apple; simmer 10 minutes until apple is soft.
5.) Add squash (remove from skin).
6.) Puree in blender or use hand blender.
7.) Add pepper to taste.