Alejandro Junger’s Apple & Butternut Squash Soup recipe is a bit of a sweeter soup than Alejandro Junger’s Butternut Squash Bisque Recipe.  I find that children and people with a sweet tooth favor this recipe, but I really love both recipes.  If I am making this for children, I will use a sweeter apple, like a golden delicious or a pink lady apple, rather than the more sour green apple.

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Alejandro Junger’s book Clean: The Revolutionary Program to Restore the Body’s Natural Ability to Heal Itself gives a great way to jump start your diet and this is one of his fabulous recipes for making an apple and butternut squash soup.

Alejandro Junger’s Recipe for Apple & Butternut Squash Soup:

Ingredients:
- 2 cups butternut squash, cubed
- 2 stalks celery, diced
- 2 green apples, peeled
- 1/4 cup pine nuts (I sometimes toast these first to bring out the natural flavors)
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt
- 1/4 cup fresh tarragon
- 4-5 cups water (spring water or purified water is best)

Directions:
1.  Put all of the ingredients, except for the tarragon, into your blender and blend until it is very smooth.  If you have a Vita-Mix Blender, it really helps!
2.  Add the tarragon into the blender and blend for a few seconds.
3.  Serve this soup warm or room temperature, with a little parsley sprinkled on top as a garnish if you please.

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