Friday, November 11, 2011

Butternut Apple Soup with Ginger

The original recipe for this soup was one I found in a sale brochure from the Duluth Whole Foods Co-op.  I omitted the cream and it was still delicious.  The hint of apple taste combined with sage was delectable.  It was delightfully easy to make, as well.

Have I ever mentioned how shopping at the Duluth Whole Foods Co-op makes me feel nourished, healthy, wholesome, peaceful, zany, vivacious....ALIVE!   Those days when I have a bad case of the crankies....I try to get to the Co-op.  It cures me almost instantly....until I get home and long for the same aromas, the same "natural" feeling, the same sense of well-being.   Ah.....what else do I need to get at the Co-op?   When can I go again?  Here's the link:    Hope to see you there!  Did I tell you that my husband and I were one of the original "cooperative member/owners" of the Duluth Whole Foods Co-op, when the building was off the beaten path and remarkably small and contained primarily locally grown produce and we volunteered our time as part of our membership? My first exposure to a whole foods cooperative was while I worked in a small community in southern WI and traveled to Madison many weekends to explore the farmers market around the capital square, and the many alternative whole foods stores.   Great memories!  Now....back to the soup......I ate it with a slice of sourdough bread and some smoked whitefish that someone gave to my husband, Tom.  The fish was soft enough for me to digest easily and was a fine compliment to the soup. 

2 Tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, diced
1 Tablespoon fresh ginger, minced
2 lb. butternut squash, peeled, seeded and cubed
1 large tart apple, seeded and cubed
4 cups low-sodium chicken broth
1/4 teaspoon dried sage
salt and pepper to taste (not included in nutritional analysis)

In a large stock pot, heat the oil and saute the onion, garlic and ginger until soft.  Add the squash, apple, sage and broth and bring it to a boil.  Reduce the heat and simmer the soup for about 20 minutes until the squash is very soft.   Remove from heat, and using a stick blender or regular blender, puree the soup.  Season with salt and pepper.

Simmering ingredients for the soup

Servings per recipe: 8
Serving Size: 1 cup
Calories: 106
Total Fat: 4 g
Cholesterol: 0 mg
Sodium: 41 mg
Total Carbs: 18 g
Dietary Fiber: 4 g
Protein: 2 g

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