For the past 2 weeks, I have been on the Daniel Fast. I love this fast. Daniel was a prophet whose story is told from the Old Testament in the Bible. Read my blog for more information of my experience. You can also read about the Daniel Fast from the Book of Daniel, Chapter one.
Likewise, this recipe uses a combination of fruit and vegetable both required foods in the fast. Apple Squash Soup is a perfect soup recipe and simple to put together in minutes. Baking and freezing the squash weeks in advance can be a time saver. It is vegan and wheat free but you can add milk if you want for an even creamer taste. Once it is heated through it is ready to eat or you can pour it into a blender for a smoother consistency. This soup is the bomb! (aka this soup is so delicious).
Ingredients
Large Butternut Squash (about 2 lbs.)
4 tsp. Olive Oil, divide in half
1 Medium peeled and chopped Apple
1/2 Medium Yellow Onion, Chopped
2 Garlic Cloves, Minced or scoop a heaping Tbsp. from a jar of minced garlic
1 1/2 tsp. ground Sage or about 4 fresh Sage leaves
1/2 Tsp. Dried Thyme AND for a great flavor kick I use 1 tsp. Trader Joes Everyday Seasoning
1 1/2 C. Vegetable Broth
1 1/2 C. Water
1/4 C. Reduced Fat Milk (not necessary but optional)
Serves 4 easily
Cut squash in half and clean out center with seeds. I bake the seeds with sprinkled seasoning or at least salt for flavor. Pour 2 tsp. olive oil over squash and then bake for one hour at 425 degrees. Here is the advanced prep part- When squash is finished baking, cool it. When squash is cooled, scoop it out and put it into a freezer container. Freeze until ready to use. I kept my squash in the freezer for two months. When ready to cook soup, take squash out of freezer and thaw in refrigerator to use within a couple of days.
However, when if making same day add baked squash to other ingredients. Now, this is the easy part and it goes quickly. Saute the rest of the olive oil, chopped onions, chopped apples, sage, thyme, and seasoning over medium heat for 9 minutes. Add baked squash, vegetable broth, and water. Bring to a boil and then turn heat down to low and simmer for another 10 minutes. Afterwards, add more seasoning or salt and pepper to taste and milk if desired.
Viola! Delicious and ready to eat. So, so good.
Our family good friend, Lily shared this recipe with me. I was so excited to try it that I bought an organic butternut squash at a Yakima Farmers Market with Lily before returning to Seattle one summer weekend. Thanks sweet Lily! xo