Butternut Squash Apple Soup

butternut soup

1 tbsp. butter

1 butternut squash, peeled and cut into cubes

1 medium onion, peeled and chopped

2 carrots, chopped

½ tbsp. ginger, minced

¼ tsp. cinnamon

4 cups vegetable broth

2 medium apples, chopped

1 tsp. sea salt

Melt butter in a large pot. Sauté butternut squash, onion, carrots and ginger. Add cinnamon and cook for 10 – 12 minutes, stirring often. Add water if the pot becomes dry.

Add vegetable broth, apples and sea salt. Bring to a boil, reduce heat and simmer for 15 minutes.

Puree in a blender and serve.

Option: garnish with bacon pieces, raw pumpkin seeds and/or scallions.

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