Apple Butternut Squash Soup

squash soup 2.jpg

Like all of my recipes, this one came out of me dreaming of fall soups with one of my favorite starchy vegetables and it kind of developed into the creamiest and one of the best butternut squash soups I’ve ever made. Definitely a delight and found by adding two new ingredients - or subbing I should say - changed the game for me.

While it includes diary and chicken bone broth, this can absolutely be made vegetarian which I provide alternates for the dairy and veggie broth would be the obvious replacement for the broth. Since I’ve been on a gut healing journey I try to add in bone broth whenever I can to a soup and I’ve found it to make things much richer and definitely more hearty!

I kept the ingredients super simple and went basic as possible so feel free to add your flare but sometimes easy and good is best!

Now, let’s get to the ingredients:

  • 1 whole butternut squash

  • 2 apples

  • 1 cup heavy whipping cream or full fat coconut milk

  • 2 cups chicken bone broth OR 2 cups veggie broth

  • 1/4 cup avocado oil

  • 1 tbsp coconut oil (melted)

  • 1 tsp nutmeg

  • 1 tsp cinnamon

  • 1/2 tsp cumin

Directions:

  1. Preheat oven to 350 degrees. While that is heating, cut the squash in half, lengthwise. Remove the seeds from the base. Lay flat on baking sheet covered with parchment paper. Drizzle with avocado oil and lay face down (skin up) to bake for 45 minutes. Check to make sure the rind is soft to the touch which would mean the inside is soft.

  2. Cut 2 apples into chunks and place on baking sheet lined with parchment paper. Drizzle with melted coconut oil and season with 1/2 tsp nutmeg and 1/2 tsp cinnamon. Bake for 20 minutes for the second half of the squash baking.

  3. Remove squash from oven and scoop out squash from 1 1/2 to all of it. I didn’t need the entire second squash so I saved the rest to eat on its own. Place into blender or food processor. Remove apples from oven and add into blender/food processor. Add in 1 cup bone broth and 1/2 cup whipping cream. Start blending until it starts to become smooth. Add remaining broth and whipping cream. If you used the entire squash add a bit more broth and whipping cream. Continue to blend and add remaining cinnamon, nutmeg and cumin. Also sea salt and/or black pepper would be optional here as well.

  4. Continue to blend until smooth. Pour into bowls and save remaining in refrigerator. Makes approx 4-5 servings. Add cream, cinnamon, nutmeg and pumpkin seeds to top and enjoy!

Angie Renee