Magic Butternut Squash Apple Soup

Magic Butternut Squash Apple Soup

Magic, warm, and hearty. Who doesn't love a warm bowl of butternut squash soup? A simple recipe to share with loved ones.

Just a few of the benefits you'll get from enjoying this wholesome soup. Butternut squash is rich in antioxidants, has anti-inflammatory effects, low in fat, offers fiber, provides potassium, and vitamin B6.

Ingredients:

2 tablespoons plant based butter or coconut oil

1 butternut squash, peeled and chopped, seeds discarded

1 tart green apple, peeled, cored, chopped

1 medium yellow onion, chopped

1 carrot, chopped

1 celery, chopped

1 garlic clove, chopped

1 cup of plant/nut based milk or coconut cream

3 cups broth of choice

½ teaspoon nutmeg

½ teaspoon cinnamon 2 tablespoons olive oil

Chopped fresh ginger to taste (optional)

Salt and pepper to taste

Instructions:

Heat oven to 400 degrees. Toss butternut squash with 2 Tbsp. olive oil; season with salt and black pepper. Arrange coated squash on a baking sheet. Roast until squash is tender and lightly browned, 25 to 30 minutes.

While squash is roasting heat a large pot on medium-high heat. Melt the butter or coconut oil in the pot. Add the onion, carrot, garlic, and celery and sauté for 5 minutes.

Add the apple and broth. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes. Add the butternut squash and milk for 5 minutes. Remove pot.

Purée the soup using an immersion blender, or use a regular blender. Please be careful pouring hot soup and blend in small batches if using a regular blender.

Season with nutmeg, cinnamon, salt, and pepper to taste. Garnish with chopped chives.