Rancho La Puerta Spa Butternut Squash Soup
This delicious and nutritious Butternut Squash Soup with Onions and Apples is perfect for the Autumn and Winter seasons, healthy enough for the spa enthusiast, and elegant enough for your dinner party table.It was created at Rancho La Puerta, in Baja, Mexico, founded by Edmond and Deborah Szekely in 1940. Rancho La Puerta is the original destination fitness resort and spa — family-founded, owned and operated. 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.
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.
Ingredients
Soup
- 1 rib celery chopped
- 1 carrots peeled and chopped
- 1 teaspoon extra virgin olive oil
- 4 cups butternut squash peeled and seeded
- 3 cloves fresh garlic minced
- 1 tablespoon fresh oregano chopped
- 1 quart vegetable stock
- Sea Salt and Ground Pepper
Optional Garnishes
- 1/2 teaspoon extra virgin olive oil
- 1 large onion diced
- 1 small Granny Smith apple peeled and cored and diced
- 1 tablespoon curry powder
- 2 tablespoons plain non-fat Greek yogurt
- 6 sprigs fresh dill washed
- 1 handful pepita seeds
Instructions
- 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 as desired
Spa Index Kitchen Notes
Nutrition