Butternut Squash and Apple Soup

The fall season brings with it a beautiful harvest of squash and apples. Butternut squash and apples are, in fact, a fantastic combination, especially in deliciously rich soup.

The ingredients:

1 tbsp ghee (coconut oil or butter can also be used)

1 medium-sized white or yellow onion

1 medium-sized butternut squash, peeled and chopped, with the seeds reserved for roasting

2 apples (choose firm, tart apples that will hold well together during the cooking process)

1 tsp fine sea salt

1 tsp ground turmeric

1 tsp ground cinnamon

Enough water to cover the chopped squash and apples, plus 3-4 inches on top.

An alternative is to add vegetable stock.

In a heavy-bottomed soup pot, melt the ghee at medium-high temperature.

Chop the onion and sautee it with ghee.

Chop the butternut squash.

Chop the apples.

OPTIONAL: You can reserved the butternut squash seeds and roast them later on a baking sheet at 300F for about 30 minutes. I didn’t add any oil or sea salt to the seeds this time, but that’s a great option, if it’s the way you like your pumpkin/squash seeds.

Cook the squash and onions in a large soup pot, and then add the apples, a teaspoon of sea salt, and a teaspoon each of cinnamon and ground turmeric.

Add enough distilled water to cover the chopped squash and apple, and then top with another 3-4 inches of water. You can use vegetable stock in lieu of the water.

Bring the soup to a boil. Then, reduce the heat to simmer for about 30 minutes or until the squash is completely tender.

Allow to cool a bit before using a blender to create a smooth consistency.

Yes, our soup was steaming hot while we blended it, simply because we were hungry and our children kept asking when dinner was going to be served. I would highly recommend allowing the soup to cool before blending it.

To serve, we sprinkled the soup with cinnamon, but those roasted seeds were also great.

We garnished the soup with the seeds for dinner the following day.

Enjoy!

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