Fuji Apple and Butternut Squash Soup

Fuji Apple and Butternut Squash Soup 2.jpg


RECIPE

Fuji Apple and Butternut Squash Soup

Entree or Side

VEGAN, GLUTEN FREE, SOY FREE, CORN FREE

serves: 4
active time: 15 min.
total time:  30 min.

PRINT OR DOWNLOAD RECIPE

INGREDIENTS

  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 2 Tablespoons coconut oil
  • 6 cups butternut squash, peeled, seeded and cubed
  • 1 fuji apple, peeled, seeded and cubed
  • 4- 5 cups organic vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon thyme
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger

Garnish options:

  • thyme sprigs
  • greek yogurt (vegan leave out)

INSTRUCTIONS

PREP

  • Peel and chop onions and garlic.  Place in prep bowl and set aside.
  • Peel and cube apple and squash.  Measure, then place in prep bowl and set aside.
  • Measure oils, spices, etc. (coconut oil, thyme,nutmeg, ginger, salt & pepper) and place in separate, small prep bowls

COOK

  1. SautΓ© onion, garlic, and bay leaf in large saucepan with coconut oil for a few minutes, until fragrant.
  2. Add cubed squash, apple, 4 cups veggie broth and spices.  Bring to a boil, then simmer about 15 minutes or until squash is tender.
  3. Let cool slightly.  Remove bay leaf, then add to vitamix, blender or food processor until smooth.  Add more broth for desired consistency.  Add purΓ©e back to saucepan.
  4. Add salt and pepper and heat until warm.
  5. Garnish with thyme sprigs (I used cilantro in photo) and an (optional) dollop of greek yogurt.
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