This one is a warm hug when it comes to fall. I was very happy we could adapt a typical recipe for Phase I.
Ingredients
- 1 large butternut squash peeled, halved lengthwise and seeds removed
- 2 small baking pumpkins peeled, halved, and seeds removed
- 1 medium apple (we used an organic honeycrisp) peeled and diced. (about 8 ounces)
- 1 medium yellow onion
- 2 cups vegetable stock
- 1 bay leaf
- 1 tablespoon basil
- 1 tablespoon parsley
- 1 tablespoon chives
- 1 teaspoon celery seed
- 1 tablespoon chiffonated fresh basil
- 1 1/2 teaspoons salt, plus more as needed
- 1/4 teaspoon fresh ground black pepper
- Immersion Blender
Recipe
- Roast the squash and pumpkin, we used 350 and for about 45 minutes.
- When done, cube and put in a pan with the veggie stock and all the dried herbs. You will not be cooking this anymore but you want all at the same temperature, plus the dried herbs will wake up a little bit.
- When simmering, or boiling grab your immersion blender and put in too fast spraying yourself with scalding hot soup and ruining your shirt.
- Get new shirt.
- Begin immersing at the correct speed until it comes together. It will have a consistency of runny baby food, but yummier.
- Sprinkle some fresh basil on it and there you go. We ate this for dinner and for a hot breakfast.
The Healthy Us 
…I left tall bouquet of my freshly harvested Thai basil,at Deborah’s’ house hope you love it!Like I do! In a glass of water it will last 4+ days ,pick leaves as needed,or pick leaves to freeze in plastic baggies or herb suggested stacked into ice tray cubes with minimal water pop in ready to dish…
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