Butternut Squash + Apple Soup

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Butternut Squash + Apple Soup

Ingredients

• 1 butternut squash (peeled, seeds removed and chopped)
• 1 honey crisp or gala apple (peeled, cored and chopped)
• 1 shallot chopped
• 1 garlic clove chopped
• 1 tablespoon of grated ginger
• 3 cups of bone broth or vegetable broth
• 1 can of coconut milk
• 1 tsp of sea salt
• Olive oil
• Optional: Sourdough (for croutons)

Instructions

1. Steam squash and apple together in a pot until soft. You should be able to pierce a fork through easily. Saute shallot and garlic in olive oil and set aside.

BLENDER METHOD

1. add steamed squash and apples, shallot, garlic, and broth to blender.
2. Blend until smooth. Pour soup into a large pot.
3. Add coconut milk.
4. Turn on low heat and let simmer for 5-10 minutes.
5. Depending on the size of your blender, you might have to blend in batches.

IMMERSION BLENDER

1. add everything but the coconut milk to a pot.
2. turn on low/medium heat.
3. Blend until smooth.
4. Add coconut milk.

CROUTONS

1. Preheat oven to 375 degrees.
2. Cut sourdough into 1 inch cubes. Place on a baking sheet. Lightly coat in avocado or olive oil. Sprinkle sea salt on top. Bake for 7-12 minutes. Until golden brown and crunchy.
3. Once your soup is done, top with croutons and cracked black pepper.

Notes

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