Hello Everyone! I am Chef Michele, a personal chef that lives in Dublin with my husband and two daughters. I prepare healthy, delicious meals for professional athletes and busy families. I also cater parties and create team-building events. Today, I am very excited to write my very first blog on the Dublin Patch!
With the cold brisk nights upon us, I would like to share a simple, delicious, festive and most importantly “healthy,” butternut squash soup recipe that happens to be sweetened with an apple!
1lb butternut squash cubed
1 peeled and cubed apple (honey crisp is my favorite)
Sprinkle both ingredients with olive oil and salt and pepper and roast on a cookie sheet at 400 degrees for 20 minutes.
1 minced sweet onion or shallot
2 cloves of minced garlic
1tbsp olive oil
1tsp curry powder
2tbsp maple syrup
1 to 2 quarts chicken broth to taste (Imagine Natural Creations is my favorite)
½ cup carrot
½ cup celery
Sauté onion or shallot with olive oil and after onion is translucent, sprinkle with cinnamon and curry powder. Sauté one minute.
Add roasted squash, apple, carrots and celery.
Add broth (start with one quart). Bring to boil then simmer for 20 minutes or until carrots are tender.
Add maple syrup then mash or blend until smooth. (You can also add grated ginger to soup before blending). Add more broth to taste.
Butternut squash is a great source of fiber, vitamin A, vitamin C, vitamin E, magnesium and potassium.
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