 RANCHO LA PUERTA BUTTERNUT SQUASH SOUP WITH ONIONS AND APPLES
Rancho La Puerta,
in Baja, Mexico, founded by the respected Edmond and Deborah Szekely in
1940, is the original destination fitness resort and spa —
family-founded, owned and operated. Each week, some 150 guests share
3,000 acres of mountains and meadows beneath 3,885’ Mount Kuchumaa. The
peak straddles the U.S. Mexico border, and Native Americans consider its
slopes and summit a sacred place — so much so that it was the first
geographic feature in the U.S. to be named a National Historic Site by
the Department of Interior based on spiritual significance.Rancho La Puerta
is renowned for freshly picked produce and nutritious natural foods. It
has developed, tested, and proven hundreds of recipes in its more than
sixty years of culinary creativity, experimentation and dietary
research, which have culminated in a superb all-natural diet. This
delicious and nutritious soup is perfect for the Autumn season, is
healthy enough for the spa enthusiast, but elegant enough for your
holiday table.
Soup Base:
1 rib of celery, chopped
1 carrot, peeled and chopped
1 teaspoon olive oil
4 cups butternut squash, peeled and seeded
3 cloves garlic, minced
1 tablespoon fresh oregano, chopped
1 quart vegetable stock or water, more may be needed
salt and pepper to taste
Garnish:
1/2 teaspoon olive oil
1 onion, large dice
1 Granny Smith apple, peeled and cored
1 tablespoon curry powder
2 tablespoons non-fat yogurt
6 sprigs fresh dill, washed
In a soup pot, sauté the onion, celery and carrot in the oil over medium
heat until the onion is golden, about 5 to 6 minutes. Add the squash and
garlic cooking 5 minutes, stirring. Add the oregano and stock and simmer
about 15 minutes or until the veggies are soft.
While the soup base is cooking, sauté
at medium-high heat 1/2 teaspoon of olive oil and diced onions. Cut
the apple into a large dice and when the onions are golden, add to the
pan, sautéing 2 to 3 minutes. Add the curry powder and cook 1 minute.
Remove from the heat, add the dill and set aside.
Place all of the soup base -- cooked
veggies (except the curried onions and apple mix) and liquid -- from
your pot in a blender or food processor and blend until smooth and
silky. More chicken stock may be needed to adjust consistency to your
liking. You may also use an immersion blender so that no transfer
between pots is necessary.
Return the pureed soup base to the soup
pot and add the curried onion and apple. Simmer for 2 minutes. Season to
taste and adjust consistency. Serve hot or, on warm days, chilled.
Garnish with a dollop of yogurt and a sprig of fresh dill, chives, or
herbs of your choice.
Makes 6 cups. Serving size is 1 cup:
Nutrition Facts
Calories 95
Protein
2 g
Total Carbohydrate
20 g
Dietary Fiber
5 g
Soluble Fiber
0 g
Sugar
8 g
Total Fat
1 g
Saturated Fat
0 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
0 g
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Cholesterol
0 mg
Percent Calories from Fat
13 %
Percent Calories from Protein
9 %
Percent Calories from Carbohydrate
78 %
Vitamins:
Vitamin A 1113 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Pantothenic Acid
0 mg
Vitamin B12
0 mcg
Folate
37 mcg
Vitamin C
26 mg
Vitamin D
0 IU
Vitamin E
0 IU
Iron
1 mg
Zinc
0 mg
Calcium
81 mg
Phosphorus
58 mg
Potassium
517 mg
Sodium
252 mg
Magnesium
42 mg
Manganese
0 mg
Copper
0 mg
Selenium
1 mcg
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