This recipe was printed from:
www.celestialseasonings.com/microsites/herbal-expedition
www.celestialseasonings.com/microsites/herbal-expedition
Butternut Squash and Apple Soup
10 servings
Ingredients
3 pounds total butternut squash halved lengthwise, seeded OR 4, 12-oz. boxes frozen cooked winter squash
2 tablespoons canola oil
1 cups thinly sliced onion
2 Gala apples, peeled, cored, diced
2 teaspoons fresh ginger, minced
2 garlic cloves, coarsely chopped
4–5 cups canned high quality chicken or vegetable stock
½ cup unsweetened apple juice
6 bags Celestial Seasonings® Cinnamon Apple Spice™ Herb Tea
Chopped fresh chives
Preparation for Fresh Squash
- Preheat oven to 350°F.
- Oil baking sheet, and place squash cut side down.
- Bake until squash is very soft—about 60 minutes.
- Remove peel from squash and cut squash into 2-inch pieces.
Preparation for soup
- Heat oil in large pot over medium-low heat.
- Add onion, apple, ginger and garlic.
- Cover pot and cook until onions and apples are tender — approximately 15 minutes.
- Add fresh or frozen squash, 4 cups broth and apple juice.
- Add Celestial Seasonings Cinnamon Apple Spice Herb Tea bags. Bring to boil.
- Cover and reduce heat to medium-low and simmer at least 30 minutes.
- Remove tea bags and purée soup with hand blender (not hand mixer) until smooth.
- Return soup to pot. Season to taste with salt and pepper.
- Bring soup to simmer, thinning with more broth if desired.
- Sprinkle with chives and serve.
Nutrition Information
110 calories
2g protein
23g carbohydrates
3g fat
0g sat fat
0mg cholesterol
10mg sodium
3g fiber
