Butternut Squash Soup

It's starting to get chilly here with the leaves turning into a color palette of reds, and golds. Our farmers' markets are overflowing with pumpkins, squash and all types of gourds. 

This is when I start wanting soup! I could eat soup every week but the fall makes me want thick hardy soups. 

Here is one I made up yesterday. My husband said, "I hope you wrote down this recipe it's really good."

Since he liked it so well I thought you might too. 

1 butternut squash

2 apples

2 c apple cider

1/2 lg sweet onion, diced

1 Tbl unsalted butter  

1 Tbl coconut oil

1/2 tsp sweet curry

1/2 tsp pie spice (penzeys)

1/4 tsp turmeric

Heat oven 350*, line a rimmed baking sheet with foil. 

Cut the ends off of the squash and cut it in half, scoop out the seeds. Spritz with olive oil and lay flesh down on the foil-lined baking sheet. Bake for 45 minutes. After 45 mins cut and core the apples, spritz with olive oil and lay flesh down beside the squash, return to oven and bake for 15 mins until everything is soft. 

In a stock pot heat the coconut oil and butter with the diced onions. Once the onions begin to soften add the apple cider, spices, and the apples

Scoop out the flesh from the squash and add to the pot. 

Bring to a slow boil then lower heat to a simmer for half an hour. 

When you're ready to serve use an immersion blender to cream the soup. If you don't have an immersion blender you can put it in a regular blender or use a potato masher to make it creamy. This is a thick soup. 

I serve it with a BLT or sprinkle bacon on top.

Let me know what you think!!! 

 

 

 

 

 

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