Cozy, warming & flavorful….everything you could possibly want in a bowl of soup in November! This soup is simple to make and perfect for freezing + reheating. Definitely a new Fall/Winter favorite over here!
Everyone seem to be pumpkin crazed this time of year but I’m alllll about that butternut squash! Butternut squash is a starchy vegetable and super rich source of Vitamin A and Vitamin C — two important immune boosting vitamins that we could all use a little more of this time of year! It’s also a great source of antioxidants (check out that beautiful orange color!), fiber and other important vitamins and minerals.
Butternut Squash Apple Soup
2 lbs roughly chopped butternut squash (save time and buy two 16 ounce bags of pre-chopped squash!)
1 white onion, roughly diced
3 small apple, roughly diced
32 ounces low sodium chicken broth (you can also sub vegetable broth)
1 teaspoon ground nutmeg
salt, pepper and cayenne pepper to taste
Heat 2 tbsp ghee (butter, olive oil and avocado oil work too) over medium heat in a large pot.
Add onion and saute until they become really soft — about 6-8 minutes
Add butternut squash, apple, and chicken broth and bring to a bowl.
Simmer for about 20 minutes until you can easily pierce the squash with a fork
Puree using an immersion blender or carefully transfer to a blender in batches to puree.
Add nutmeg and season with salt, pepper and cayenne pepper to your liking (the nutmeg TOTALLY makes this)