Warming and satisfying, this delicious soup combines the nutty flavour of squash with the tangy sweetness of apples and maple syrup for a comforting combination of sweet and savoury.
For a sweeter soup, increase apple content; for a more savoury soup, increase amount of squash. Soup can be made up to three days ahead of time and stored in refrigerator. Heat before serving.
In large saucepan, melt butter over medium heat. Add chopped onion and cook, stirring occasionally, until soft, approximately 4 to 5 minutes. Add chopped squash and continue stirring with onion, for another 8 to 10 minutes, until soft. Add apples, sea salt, pepper, thyme bouquet, and crushed garlic. Pour in vegetable stock and water, just enough to cover mixture. Bring ingredients to a boil and reduce to simmer, cooking approximately 30 minutes, until vegetables are cooked through and soft.
Remove thyme bouquet. Using an immersion blender, pureu0301e mixture in batches until smooth. For the silkiest consistency, pass through a food mill or sieve and return mixture to saucepan. Thin mixture with more water until desired consistency is reached, then simmer mixture over low heat to meld flavours.
Ladle soup into bowls, drizzle with maple syrup, and garnish with fresh celery leaves and chili oil.
This recipe is part of the The Magic of Maple collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.