Butternut Squash and Apple Soup...also Veggie Stock!

We all have our Fall favorites:

Chai Tea
Pumpkin Spice Lattes
Pumpkin Pie
Hot Chocolate

They also pack a load of calories and sugar! Why are all the good things so terrible for us?! Sheesh! So on my diet I'm trying my hardest to cut out bread, sugar and unhealthy carbs! My "adventure" if you want to call it that, has lead me to find natural ways to sweeten things, and healthy versions to our old favorites!

This leads me to share with you TWO of my favorite and easy "self created" recipes.

BUTTERNUT SQUASH AND APPLE SOUP

Ingredients:
1 Large carrot, sliced into rounds
1/2 yellow onion, diced
2 stalks celery, diced
1 clove garlic, minced
2 apples, cubed
1 medium butternut squash, cubed
5 cups (or more...depending on how thin you want the soup) vegetable stock
1 Teaspoon curry powder
1/8-1/4 cup soy creamer
Salt and pepper to taste

Begin by peeling and cubing the butternut squash. Place on a cookie sheet and bake at 350º for 30-45 minutes, or until soft.

While the squash is baking, chop up your onion, carrots, celery and garlic and place in a medium sized stock/soup pot with some olive oil and cook until tender.

Add your diced apple and curry powder. Cook, stirring frequently,  until apples are tender.

Once everything is soft and the flavors are blended add your roasted butternut squash and vegetable stock. Bring back up to a soft boil.

Using an emersion blender, blend until pureed. If you don't have one then you can use a regular blender and blend in small batches.

Add the soy creamer and stir until blended together.

Enjoy with toasted seeded bread or a hearty crusty french bread!


HOMEMADE VEGGIE STOCK

Ingredients:
Anything left over from your veggies! Cut off the ends of your carrots or celery or peel carrots, sweet potatoes, onion skins, garlic...anything! I usually add carrots, celery, onion, garlic, parsley ends, etc. to my stock.

Instead of throwing everything away, store it in a Walmart bag or gallon baggie and keep in your fridge until you have enough to fill a large soup pot. Place your veggies in the pot and fill with water until just covered. Boil until veggies are soft and strain into a different pot.

You can use right away or freeze until needed.

I typically don't salt it until after adding it to my soup because there might be a chance of over seasoning.