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eel free to make this soup with other types of winter squash such as pumpkin, acorn, delicata, etc.
I used a 2 ½ pound butternut squash for this recipe (weight is prior to peeling and de-seeding)
Experiment with other warming spices such as ginger and nutmeg
Squash is a very healthy, hearty, nutrient dense vegetable, full of carotenoids and other beneficial antioxidants. Further, it is thought that squash is both anti-inflammatory and helpful in regulating blood sugar.
In my house we love eating squash because of its delicious, sweet flavor, and are happy to reap the secondary (health) benefits.
2 tablespoons olive oil
1 medium onion diced
1 medium butternut squash, peeled, seeded and diced into 2 inch cubes
3 apples, peeled, cored and sliced
1 teaspoon cinnamon
8 cups stock or water
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