I love a soup that can be made in big batches and stored in the freezer for busy weeknights… so, add this Apple Butternut Squash soup to your meal prep plan! And it’s so flavorful, you don’t even need toppings; but, if you’re in the mood to spice it up, you could try topping it with microgreens, red pepper flakes, pumpkin seeds, or a dollop of plain yogurt!

Ingredients

4 lbs butternut squash, cut in half lengthwise, seeds discarded
2 tbsp olive oil
1 medium red onion, chopped
5 medium Granny Smith apples, peeled, chopped
4 cups low-sodium organic chicken broth
1 thin slice fresh ginger, peeled, finely chopped
¼ tsp ground nutmeg
1 cup reduced-fat (2%) milk
1 tsp sea salt
1 tsp ground white pepper

Instructions

Preheat the oven to 400°F.
Place squash halves on a baking pan cut sides up. Cover with foil and bake for 45 to 50 minutes, or until tender. Set aside.
While squash is baking, heat oil in a large saucepan over medium-high heat.
Add onion and cook, stirring frequently, for 3-4 minutes or until tender.
Add apples, broth, ginger, and nutmeg; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until apples are tender. Remove from heat and set aside.
Place the apple mixture in the blender, in 2 or more batches as necessary. Cover with the lid and kitchen towel and blend until smooth. Return the apple mixture to the saucepan and set aside.
Scoop out squash flesh and place the squash with milk in the blender, in 2 or more batches as necessary. Cover with the lid and a kitchen towel; blend until smooth.
Place squash in the saucepan with apple mixture, salt, and pepper. Bring to a gentle boil over low heat, stirring frequently. Remove from heat right away.
Ladle into 8 serving bowls.

Portion Fix Containers: 3 Green, 1 Purple, 1½ tsp
2B Mindset Plate It: A great FFC as part of lunch.