Last year I did the 21 day Clean cleanse. For 21 days, among many other rules, two out of my three meals a day were liquid – either shakes or soups. After making several of the clean soups (example: broccoli and arugula or pea and basil), I created this cleanse-friendly recipe in search of something a little more satisfying. And it did the trick! So much so, that I’ve continued making it to this day on a regular basis as one of my healthy go-tos. This weekend, we drizzled a little bit of balsamic glaze over the top – it was delicious! Enjoy!
2 tablespoons olive oil
1 onion, chopped
1 butternut squash, peeled and cut into cubes
1 large carrot, peeled and cut into medium size pieces
1 granny smith apple, peeled and cut into medium size pieces
1 teaspoon sage
2 1/2 cups water
salt and pepper
1. In a large pot, heat the oil over medium heat. Add the onions and cook, stirring frequently, until lightly brown, about 5 minutes.
2. Add the squash, carrot, apple, sage and water and bring to a boil.
3. Reduce the heat and simmer, stirring occasionally, until the vegetables soften, approximately 3o minutes.
4. Remove from heat and let cool. Then, using an immersion blender (or food processor) puree.
5. Return the soup to the stove top to heat, season with salt and pepper and serve.
Optional: Drizzle with balsamic glaze