Katie Jones MS, RD

I have searched for years for a butternut squash soup recipe that would rival my mom’s. Years ago when I was suffering from chronic migraines and was nauseous all the time, one of the only foods I could stomach was my mom’s butternut squash soup. There was just something about that soup that comforted me…maybe it came from the fact that my mom had made it. Unfortunately the recipe got lost over the years and we have both tried several recipes in an attempt to recreate that soup. Well, I think I may have finally found a recipe that is just as good. Mom, what do you think? The apple gives this soup a subtle sweetness and roasting the butternut squash gives it a rich flavor. Best of all, this recipe is gluten free, dairy free, soy free and vegan so most people can eat it! And it’s good for you too! Butternut squash is a low glycemic index carbohydrate which has been linked to decreasing inflammation. It is a good source of Beta Carotene, a potent antioxidant, Magnesium, important for a healthy heart, bones and blood sugar control, and Vitamin C, a known immune booster. The apples also provide antioxidants such as quercitin. Ingredients 2 Medium Butternut Squash (peeled, cored and cubed; approximately 7 cups) 4 T Olive Oil 1 1/2 c Onion (chopped) 1 1/2 c Carrot (peeled and chopped) 1 1/2 c Celery (chopped, including leaves) 2 1/2 Medium Apples (cored and chopped) 1/2 c Apple Juice 8 c Broth (Vegetable broth to make it vegan) Salt & Pepper to taste Pine nuts (optional) Directions Preheat oven to 375. Place squash in roasting pan and drizzle with 2T oil. Bake until tender and browning, approximately 45 minutes, stirring occasionally. Saute onions, carrots, celery and apples with 2T oil over medium heat, until starting to caramelize, approximately 15 minutes, stirring frequently. Add roasted squash, juice and broth to pot. Simmer for 15 minutes. Blend in batches to make smooth consistency. Add salt and pepper to taste. Top with toasted pine nuts (optional).