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Fresh Apples are an amazing flavor for fall.  There’s nothing better than the first crunchy bite of a crisp fresh apple.  

Many studies have shown huge benefits in preventing disease.  Here are a few amazing things that apples have been shown to do:

1.     Prevent Alzheimer’s

2.     Prevent diabetes

3.     Help with irritable bowel syndrome

4.     Beat diarrhea and constipation

5.     Prevent cataracts

6.     Reduce cholesterol

7.     Prevent gallstones

8.     Control your weight

9.     Protect against Parkinson’s

10.Reduce your risk of certain types of cancer

WOW!  With all those benefits who wouldn’t want to eat an apple a day??  Read on for an amazing recipe: Butternut squash Apple soup!

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Another favorite of mine for fall recipes is butternut squash.  If you haven’t tried this one, you are missing out.  It’s creamy and buttery and feels like you are eating rich comfort food without all the fat and calories.  YUM! 

Butternut squash is rich in phytonutrients and antioxidants.  Some of the benefits of eating the amazing butternut include:

1.     Super high levels of potassium, B6 and carotenoids, vitamin c, folate and vitamin A

2.     Improved heart health

3.     Breast cancer prevention

4.     Protect against age related macular degeneration

5.     Protect against brain and spinal cord birth defects

A few years ago I decided to try some new veggies and this one was my very favorite find.  It’s great just roasted in the oven until it gets a little brown and caramelized.  I can hardly stop myself from eating it before I make it into something even more amazing.  My favorite way to use Butternut squash is in soups.  They can be sweet or savory, either way they are amazing.  I will share one of my favorites with you here. 

Butternut Squash Apple Soup

1 Tbs butter

1 Tbs olive oil

1 cups chopped onion

½ cup celery chopped

½ cup carrot chopped

2 tsp cinnamon

2 tsp all spice

cloves (optional)

About 2 ½ pounds of peeled and cut butternut squash (about 1 large)*

1 ½  pounds sweet apples (3 large)

3 cups water

1-2 cups apple cider

Heat olive oil and butter in large stock pot and cook celery, carrot and onions 15-20 minutes until soft and golden.  Peel and cut squash.  Peel, core and cut apples into chunks.  Add squash, apple and water to the pot and cook over low heat for about 40 minutes until the squash and apples are very soft.  Use a stick blender to process the soup until it’s smooth and creamy.  If you don’t have a stick blender you can put it through the food processor until it reaches the consistency you desire.   Add the apple cider in the end and stir until combined, warm and comforting!

* I recommend that you can save some time here by buying this veggie already cooked and cut.  It is a little difficult to peel and cut

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