HOW TO MAKE BUTTERNUT SQUASH APPLE SOUP WITHOUT ROASTED BUTTERNUT SQUASH INSTEAD:
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In a large stockpot, heat 2 tablespoons of avocado oil or organic butter over medium heat. Sauté 1 onion.
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Next, add 4 cups cubed butternut squash (fresh or frozen works), 2 chopped carrots, 4 whole cloves of garlic, 3 sliced apples or pears, 4 cups of bone broth, salt and pepper to taste. Cover and cook over medium low heat for 30 minutes until butternut squash is soft.
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After 30 minutes, remove the lid and add ½ cup full fat coconut milk, heavy cream, or homemade cashew cream.
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Use an immersion blender to puree the soup completely.
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Taste and add more salt or pepper if you like. Serve warm and enjoy!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Recipe nutrition information calculated using bone broth, which adds more calories, protein, potassium, iron, and calcium.