Fall is for apples 🙂 At least up in New York where I lived for…well…lots of years. Even though it is still in the upper 80’s down here in Florida, this time of year I crave all things made with apples.
This is a delicious and nutritious soup that is made with apples, a roasted acorn squash, and garbanzo beans (chick peas). It would make a great starter or appetizer to a yummy and healthy Thanksgiving feast this year, or just a warm and delicious weekend soup after spending a few hours at the pumpkin patch.
It takes a little while to make but it’s worth it.
1 acorn squash
1 medium onion
3 large apples
2 Tablespoons olive oil
2 teaspoons chopped fresh ginger
4 cloves chopped fresh garlic
2 cups garbanzo beans (or 1 can)
1 teaspoon dried thyme
1/2 teaspoon dried sage
4 cups vegetable broth
freshly ground black pepper
raw pumpkin seeds
-Preheat oven to 375 degrees.
-Cut the squash in half and scoop out the seeds.
-Rub with some of the olive oil and place on a cookie sheet cut side down.
-Roast for 30 minutes and then allow to cool.
-Put rest of oil in a soup pot and saute the onion and apple over medium heat for about 5 minutes.
-Add the garlic and ginger and cook about 1 more minute.
-Add beans, scooped out squash meat, thyme and sage.
-Pour in broth and bring to a boil.
-Reduce heat and simmer for 15-20 minutes covered.
-Blend the soup with an immersion blender or put small batches into your Vitamix or stand up blender.
-Top with fresh ground pepper and pumpkin seeds.
Choosing healthy living over dying 🙂