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Monday, September 21, 2009

Butternut Apple Soup with Cranberry Orange Relish



Butternut Apple Soup with Cranberry Orange Relish


With fall just around the corner we're all going to want warmer food, but if your not ready for hot food just yet try my new butter nut soup recipe cold
and if you make the relish just be for you sever it, the cranberries have small ice crystals....this recipe combine sweet and
savory, and is very refreshing. Consider using this recipe for thanksgiving, hot or cold, depending on weather where you live.........

Enjoy


This recipe is gluten free, sugar free, dairy free, but it's creamy and sweet and you won't miss a thing.

Butternut Apple Soup with Cranberry Orange Relish
2 tablespoons canola oil

6 cups of butternut squash diced about 1/4 inch in size
1/2 onion minced
2 apples diced (about 2 cups) diced about 1/4 inch in size
4 cups of water
1 teaspoon pumpkin pie spice
1/2 teaspoon grated orange rind ( I used pensey's spice)

1/2 cup apple juice ( set aside, add at the end)


saute onion squash, and apples in canola, until squash starts to get golden brown
add water,
bring to boil then reduce heat to medium, and cover,
continue to cook until fook tender about 45 minutes
let cool, then place in blend and puree
and 1/2 cup apple just to thin down soup a little.


Cranberry Orange Relish
1 cup frozen cranberries
1 orange rind ( just the zest) I peeled it with a vegetable peeler
pulse in food processer
add
2 table spoons apricot no sugar jelly
3 table spoons apple juice




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