Apple and Butternut Squash Soup

Total Time: 1hr  Servings: 4-6

INGREDIENTS

  • 1 medium butternut squash
  • 1 cup coconut or almond milk
  • 1 cup vegetable broth
  • ¼ cup sweet onion 
  • 1 apple, minced
  • 1 Tablespoon grated ginger
  • ½ clove garlic, chopped
  • 2 tablespoons oil or butter
  • Salt and pepper to taste

Optional: thyme or rosemary, toasted pumpkin seeds

INSTRUCTIONS

  1. Cut butternut squash in half, place on baking sheet cut side down, and cook in oven at 400F for 35-45 minutes until soft. Or, peel and dice into 1 inch cubes and steam or boil until soft.
  2. While the squash is in the oven, sauté the onion, apple, garlic, ginger, and optional rosemary or thyme in the coconut oil or butter. Add the broth and cook over low heat for 3-5 minutes.
  3. Scoop out cooked squash from halves or drain cubes. Put into a blender with broth mixture. Blend until smooth. Slowly add in coconut milk and more broth as needed to make a smooth mixture. Serve hot and top with toasted pumpkin seeds

Photo Credit: https://frommybowl.com/butternut-squash-apple-soup/

BENEFITS

This is the perfect soup for the Holiday season, it will not only make you feel cozy but it will also have you feeling energized with all the nutrients in it! Its loaded with antioxidants from the butternut squash which can help neutralize free radicals, fighting disease. It’s also loaded with potassium which is essential for electrolyte balance and keeping your blood pressure in check. Lastly, this soup is loaded with vitamin C which can help strengthen your immune system for the winter months. 

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