Autumn-Inspired Butternut Squash and Apple Soup

Food

Nov 17

Written By Paulina Colton

SPICES:

1 - 1 1/2 tsp Sage

1 tsp Thyme

1 tsp Rosemary

Salt to taste

Pepper to taste

INGREDIENTS:

3 Tbls Grass-Fed Butter or Olive Oil

4 cloves Garlic, minced

2 packages cubed Butternut Squash (about 20 oz)*

1 medium organic Apple, chopped

1 1/2 - 2 C Homemade Bone Broth (find my super easy recipe here)

1/4 C Full-Fat Coconut Milk

Toppings:

pepitas, goat cheese, parmesan cheese, homemade bread crumbs

PAirings:

paninis, spinach salad, roasted broccoli or brussel sprouts, chicken sausage, crackers.

*I go for simple when it comes to Butternut Squash. I find it a PAIN to cut, roast, scoop, etc, so I opt for EASY & go for frozen. It’s already cubed and ready to be roasted. Just make sure the ingredients contain ONLY squash— eliminate any extras!

METHOD:

In a large pot, heat the Grass-Fed Butter or Olive Oil over low to medium heat.
Add the garlic and saute until lightly golden brown and fragrant.
Add in the butternut squash and apple. Saute until soft.
Add in the spices. Toast them up a bit until your kitchen smells amazing!
Add in the Bone Broth & Coconut Milk. Stir until the coconut milk has combined.
Use an immersion blender or carefully pour the mixture into a high-speed blender and puree into a thick soup. If you want your soup let think, add more Bone Broth or Coconut Milk.
Return the soup back into the pot and heat until the desired temperature & are ready to eat. Add any additional salt and pepper to fit your tastebuds!
Spoon the soup into bowls & serve with your choice of toppings & pairings. Enjoy!

I hope you love this soup & it is welcomed into your meal rotation! Let me know what your favorite topping or pairing is!

xoxo,

Paulina