Looking to add a delicious and healthy course to your holiday celebrations this year? Well, this is a great addition that is sure to impress your guests. The use of apple in it is quite subtle, and blends well with the squash, giving it a really unique flavour.
Double up on the batch so you can have some on hand for a light lunch or warm snack after a day of outdoor winter activity!
Butternut Squash & Apple Soup
- 1 tablespoons organic butter
- 1 tablespoon organic coconut oil
- 1 large onion, chopped
- 1/8-teaspoon ground nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- 1 teaspoon sea salt
- 2 garlic cloves, chopped
- 1 med-large butternut squash, peeled, seeded, cut into 1-inch cubes
- 4 1/4 cups (or more) vegetable broth or chicken stock (Organic or Homemade)
- 2 med sized sweet apple, peeled, cored, diced
- 1 Can Organic Coconut Milk (Native Forest)
How to:
In a large pot, melt butter and coconut oil over medium-high heat. Add onion, nutmeg, cumin and cinnamon and salt, sauté until onion is fragrant and golden, about 4 minutes. Add garlic and sauté another minute.
Add squash, 4 1/4 cups broth, apple, and coconut milk. Bring to boil and then reduce heat. Simmer uncovered until squash and apple are tender, about 30 minutes.
Working in batches, puree soup in blender until smooth. Return soup to pot. Adjust salt and pepper.
Bring to simmer, and thin with water if it’s too thick.
Top with chopped chives and a dollop of coconut milk.
Enjoy!