Nourishing Recipes

Butternut Squash Apple Soup

Ingredients:
3 cups Vegetable stock
1 lb. Butternut squash, peeled, seeded, and chopped
2 Tart-sweet apples, peeled, cored, chopped
1/8 tsp. Dried rosemary
1/4 cup Unsalted butter
1/4 cup Unbleached all purpose flour

Directions:
Combine first 4 ingredients in a heavy saucepan over medium high heat. Bring to a boil. Reduce heat to low, cover and simmer 10 to 15 minutes until squash is tender. Transfer to a food processor or blender. Puree until smooth. Return squash mixture to saucepan. Melt butter in another saucepan over medium heat. Whisk flour and cook 2 to 3 minutes or until mixture is bubbly. Whisk this into the squash mixture. Simmer about 15 minutes over low heat. Do not boil. Serve with a salad for a quick, delicious meal! Suggestion: double the recipe and save for a later date. 
 

Visit these websites for additional DELICIOUS and NUTRITIOUS recipes!

Christina Cooks Naturally - by Philadelphia chef & author Christina Pirello

Dr. Weil's Kitchen

Eating Well 

Natural and Whole Foods Dishes - from the Institute for Integrative Nutrition

Vegetarian and Vegan - give it a try!