Apple Butternut Squash Soup
Servings 4 people
Ingredients
- 3 cups butternut squash cubed
- 3 large firm apples cubed
- 1 medium red onion chopped
- 1 tablespoon fresh ginger minced
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 2 Tablespoons coconut oil melted
- sea salt
- black pepper
- 5 cups chicken broth preferably organic
Instructions
- Preheat the oven to 400°F.
- Line a large baking sheet with parchment or a Silpat and set aside.
- Combine the squash, apples, onion, ginger, cinnamon, nutmeg, cloves, allspice, and coconut oil in a large bowl.3 cups butternut squash, 3 large firm apples, 1 medium red onion, 1 tablespoon fresh ginger, 1½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon allspice, 2 Tablespoons coconut oil
- Season with salt and pepper and toss well.sea salt, black pepper
- Spread the mixture on the baking sheet in a single layer.
- Roast for 25–30 minutes, or until the squash is fork-tender.
- Let the roasted vegetables cool slightly.
- Add one quarter of the mixture to a blender with 1 cup broth.5 cups chicken broth
- Blend until smooth, adding a splash more broth if needed.
- Pour the purée into a large soup pot.
- Repeat blending with the remaining vegetables and broth.5 cups chicken broth
- Warm the soup over medium heat for 5–10 minutes, stirring often.
- Taste and adjust the seasoning before serving.