This recipe is for Creamy Butternut Squash. This butternut recipe is a tasty and healthy vegetable for your family meal. Butternut squash is a power food full of antioxidants and it is an excellent source of fiber, vitamins, minerals and beta carotene and has been shown to have anti-cancer properties as well as other health promoting benefits.
2 Tbsp of olive oil
1 small yellow onion, chopped
1 medium garlic clove, chopped
1 medium Granny Smith apple, peeled and chopped
1 large butternut squash (about 2.5 lbs), chopped into 1-inch pieces
2 stems fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/4 tsp ground nutmeg
4 cups water, or as needed
2 cups Silk Pure Almond Original
1 tsp fresh lemon juice
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup toasted sliced almonds, for garnish
Place all ingredients into a 5-quart soup pot and put it over medium, when it is hot, add your oil and heat it for about a minute. Add the onions and garlic; cook, stirring occasionally, until it is soft
Add your apple, squash, thyme, bay leaf and nutmeg to pot; add just enough water to barely cover the ingredients, bring heat to med. And cook, stir occasiionally until squash is tender, cook about 18 minutes. Stir in your almond mild and heat through.
Remove the pot from heat and throw away thyme stems and bay leaf; allow mixture to cool for 5 minutes. Puree soup in pot using an blender until smooth and creamy
Reheat soup if necessary. Stir in and lemon juice; season to taste with salt and pepper. Serve garnished with almonds.