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Leftovers are the mother of invention!

I had leftover squash, oodles of apples, and was in the mood to eat something sweet and comforting. This soup hit the spot! I love the combination of the raw apple and the cooked squash. It makes the soup have a fresh but soothing taste.

I was tempted to remake this video so that it showed me making the recipe “just right” the first time, but I decided that I really wanted you to see the process of me making up my recipes. In this era of gourmet food we can get a bit hung-up on making the perfect dish, or doing it exactly the way the recipe says. I want to encourage you to play, experiment, make your cooking a creative process.

Enjoy your food, enjoy your kitchen, enjoy the process!

In the spirit of flexible cooking…this recipe can easily be changed to suit your taste: Add more apple for sweetness, less or more water depending on your favorite consistency, and the topping of your choice.

3-Ingredient Squash Apple Soup

  • 1  1/4Cup Baked Squash – my favorite for this recipe is a sweet dense squash like Kabocha or Buttercup
  • 3/4 Apple (although, if you watch this video, you’ll see that Ruby would have put more in for more sweetness)
  • 1/4 cup hot water.

Blend it all in a Vita-Mix, blender, or food processor.

Optional toppings:

  • Cinnamon – for more sweetness
  • Cayenne – for a spicy kick
  • Ginger – for a hearty warmth

Note:
To bake your squash: cut it in half, scoop out the seeds, put it cut-side down in a baking dish or cookie sheet (lined with parchment paper for easy clean up). Bake at 350 for about 45 minutes or until it’s soft.

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Nina Manolson, MA, CHC, LMT is the Smokin’ Hot Mom Mentor and Family Wellness Expert. She’s the founder of SmokinHotMom.com and HealthyYummyKids.com. She helps busy moms look and feel their best, and helps them feed their kids well in a world that doesn’t. To get your F.R.E.E. Audio CD by mail and receive her healthy recipes and wellness tips click here.