Digest This

Butternut Squash and Apple Soup with Roasted Walnuts Cooking Directions: RECIPE BY KATRINA KOZAR 2 tablespoons of grapeseed oil 1 medium onion, diced 1 fennel bulb, cored and chopped (Reserve a few fronds for garnish) 3 garlic cloves, minced 1 teaspoon red pepper flakes 6 cups of peeled, cored and diced butternut squash 3 cups of peeled, cored and chopped Granny Smith Apples 6 cups chicken stock or vegetable stock 3 sprigs of fresh thyme Kosher salt to taste Grinds of pepper 1 cup chopped walnuts, roasted 1 teaspoon of Maple Syrup, per bowl Heat the grapeseed oil in a large soup pot (Dutch oven) over medium. Add the chopped onions and fennel, with a large pinch of kosher salt. Stir and sauté until the onions are translucent and the fennel is soft, about 4 minutes. Add the chopped butternut squash and apples. Stir everything up a bit. Add the red pepper flakes and thyme. Then, stir to coat all of the vegetables evenly. Sauté the vegetables until the butternut squash is just starting to soften, another 7 minutes. Make sure you stir over the course of the 7 minutes. Add the chicken or vegetable stock and then stir. Bring the pot to a boil and simmer until all of the vegetables/apples are very soft, about 12-15 minutes. Remove the soup from the heat. Carefully blend until totally smooth. I used an immersion blender which allows me to blend right in the pot. If using a blender or food processor puree soup in batches. Check the soup for seasoning and adjust. Bring the puréed soup to a boil and serve hot with drizzles of maple syrup, fresh black pepper, fennel fronds and toasted walnuts. 25 DiGEST THIS

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