Wendy Battles' Apple and Squash Soup

Wendy Battles' Apple and Squash Soup

Wendy Battles' Apple and Squash Soup

Wendy Battles' Apple and Squash Soup

Wendy Battles' Apple and Squash Soup

Wendy Battles' Apple and Squash Soup

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Wendy Battles' Squash and Apple Soup

Updated: Sunday, 21 Oct 2012, 11:10 AM EDT
Published : Sunday, 21 Oct 2012, 11:06 AM EDT

(WTNH) -- Something great to taste for fall, and good for you too.

Here's Wendy's recipe:


Soups On! A Healthy and Delicious Fall Favorite

With fall in full swing, nothing says autumn like beautiful, nutrient-dense squash and fresh apples, says Wendy Battles, The Clean Eating Coach, a local New Haven-based nutritionist.

Squash is rich Vitamins A and C, powerful antioxidants that help prevent cancer and boost your immune system. And fresh picked apples, from your local farm market or orchard, are bursting with a host of nutrients that can keep the whole family healthy during fall and winter.

This simple, kid-friendly recipe features a minimum of ingredients and the whole family will enjoy this warming, naturally sweet soup. Serve with a side of your favorite green vegetables and whole grain bread to make it a complete meal.

Delicata Squash and Apple Soup

Ingredients:

2 pounds delicata squash
3 firm apples (I like Fuji, Gala or Honey Crisp)
1 large yellow onion, chopped
1 tbsp. olive oil
1 4-5 cups low sodium vegetable broth
1 cup lite coconut milk
½ tsp. nutmeg
1 tsp. Five Spice Powder
Salt to taste
1 tbsp. fresh sage leaves (optional)
Shredded coconut to garnish (optional)

Directions:

1. Preheat oven to 400 degrees.
2. Cut squash in half lengthwise and scoop out seeds. Place cut side down on an oiled cookie sheet. Bake for approximately 30 minutes or until tender.
3. Let squash cool and scoop from skin.
4. Peel and cut apples into quarters, removing cores.
5. In soup pot, heat oil and sauté onion until soft, 5-7 minutes.
6. Add apples, squash, four cups of broth, coconut milk, nutmeg and five spice powder.
7. Bring to boil, reduce heat, cover and simmer for 20 minutes or until apples are soft.
8. Let cool and then puree with an immersion blender.
9. Add salt to taste and more broth if you'd like a thinner soup.
10. Garnish with chopped sage and shredded coconut.

For more ideas and inspiration on how to get and stay healthy, visit Wendy's website,  www.DontWorryGetHealthy.com

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