Butternut Squash and Apple Soup (with Sage)

I don’t share a lot of health-scare issues at Eliot’s Eats.   Let’s just say just like everyone who is reaching the mid-century mark that we have both had our share.   Maybe someday I will share specifics but for now, let me just say that we have focused on heart-healthy meals for the past two years.

Grill It, Braise It, Broil It is a compilation of 175 recipes from the American Heart Association.  I usually shy away from cookbooks like this, thinking that they will be full of bland, tasteless recipes.  Just one look at the cover and that should be a clue that this is more than just a heart-healthy treatise.

Besides the many recipes, Grill It, Braise It, Broil It also includes many other healthy techniques (besides the aforementioned grilling, braising and broiling) to include slow cooking, microwaving, blending, stir-frying, stewing, steaming, poaching, roasting and baking.  (Notice there is obviously no frying techniques, but seriously, you won’t miss out with all the flavorful recipes packed in this book.)

We are nearing soup season and I am still harvesting a few mini-butternuts so the perfect recipe to try first was Butternut Squash and Apple Soup (p 56).

Just look how velvety good this looks!

Butternut Squash and Apple Soup (with sage)
from Grill It, Braise It, Broil It
Serves 6

1 T. canola oil
1 medium onion, chopped
1 medium garlic clove, minced
3 c. fat-free, low-sodium chicken or vegetable broth
24 oz. cubed butternut or other winter squash
1 c. unsweetened apple juice
1 medium Golden Delicious apple, peeled and diced
1/4 t. ground nutmeg
1/4 t. salt
Pinch of cayenne
1 t. fresh lemon juice
* 1 t. chopped fresh sage

In a stock pot, heat the oil over medium heat, swirling to coat the bottom of pan.  Cook the onion for 5 minutes, or until soft, stirring frequently.

Stir in the garlic.  Cook for 2 minutes, or until the garlic is fragrant but hasn’t begun to brown.

Stir in the remaining ingredients except the lemon juice (and sage).  Bring to a simmer, still over medium heat.  Reduce the heat and simmer for 20 minutes so the flavors blend, stirring occasionally.

In a food processor or blender (vent the blender lid), process the soup in batches until smooth. Carefully return the soup to the pot.  Stir in the lemon juice (and sage).  Cook over medium heat for 3 minutes, or until hot, stirring occasionally.

*I added the chopped sage to the original recipe.  You know I can never leave well enough alone.

This soup is so velvety and comforting.   Pair it with a kale salad and some fall tomatoes and you have a delicious meal.

Butternut and Apple Soup with Massaged Kale Salad and fall tomatoes

The recipe makes a large batch and is even better the next day as leftovers.   In fact, it also pairs very will with some grilled spicy chicken sausages.

I cannot wait to make White Bean and Roasted Red Bell Pepper Hummus (p 55), Flank Steak with Chimichurri Sauce (P 85), Beet and Farro Salad with Goat Cheese (p 226), and Cheddar Cheese Pub Bread (p 268).   These recipes are definitely calling to us.

Highly recommended: Butternut and Apple Soup with Sage

Grill It, Braise It, Broil It includes some basic resources such as cooking tools and food safety basics plus how to stock a heart-healthy pantry.  The blurb on the back of the book says it all and please see the list of example recipes from each technique.

Master 12 easy cooking techniques to make 175 heart-healthy recipes for any night, including: slow cooking, grilling, baking, microwaving, blending, stir-frying, steaming, roasting, broiling, poaching, braising, and stewing

Whether you’re craving bright, summery flavors or a rich meal for a cozy night . . .

Whether you have just minutes to cook or a bit of extra time to add some TLC to your dish . . .

Whether you want new ideas for your beloved slow cooker or a chance to try out that wok . . .

American Heart Association Grill It, Braise It, Broil It is the cookbook for you! A primer on each technique helps you make the most of your oven, stovetop, and favorite appliances, while the 175 recipes expand your repertoire of go-to meals with tons of delicious variety. Try:

SLOW COOKING: Madeira Flank Steak • Chicken Cacciatore with Pasta
MICROWAVING: Black Bean Chili • Risotto with Edamame
BLENDING: Minted Pea Soup with Yogurt Swirl • Peanut Butter and Banana “Ice Cream”
GRILLING: Mediterranean Tuna Kebabs • Honey-Balsamic Brussels Sprouts
STIR-FRYING: Taco Time Pork • Warm Cinnamon-Raisin Apples
BRAISING: Shrimp and Grits with Greens • Pomegranate Pears
STEWING: Meatless Cassoulet • Chicken in Tomato-Wine Sauce
STEAMING: Thai-Style Chicken Potstickers • Peruvian Quinoa Salad
POACHING: Cheesy Open-Face Egg Sandwiches • Cod in Green Curry Broth
BROILING: Sweet and Tangy Scallops • Sirloin Steak with Creamy Horseradish Sauce
ROASTING: Asparagus with Dijon Vinaigrette • Honeyed Strawberries with Almonds
BAKING: Pork Tenderloin Stuffed with Spinach and Sun-Dried Tomatoes • Easy Peach Crisp

 

I received a copy of this book  from Blogging for Books for this review.  All opinions, exclamations, gushing and rants are my own.  🙂

My intent is to highlight other heart-healthy favorites this fall.  For my meager heart-healthy offerings thus far, click here.