Butternut Squash + Apple Soup

THE RECIPE

Ingredients:

1 butternut squash (peeled, seeds removed and chopped)

1 honey crisp or gala apple (peeled, cored and chopped)

1 shallot chopped

1 garlic clove chopped

1  tablespoon of grated ginger

3 cups of bone broth or vegetable broth

1 can of coconut milk

1 tsp of sea salt

Olive oil

Optional: Sourdough (for croutons)

Method:

Steam squash and apple together in a pot until soft. You should be able to pierce a fork through easily. Saute shallot and garlic in olive oil and set aside. 

BLENDER METHOD: add steamed squash and apples, shallot, garlic, and broth to blender. Blend until smooth. Pour soup into a large pot. Add coconut milk. Turn on low heat and let simmer for 5-10 minutes. Depending on the  size of your blender, you might have to blend in batches. 

IMMERSION BLENDER METHOD: add everything but the coconut milk to a pot. turn on low/medium heat. Blend until smooth. Add coconut milk. 

For the croutons

Preheat oven to 375 degrees. Cut sourdough into 1 inch cubes. Place on a baking sheet. Lightly coat in avocado or olive oil. Sprinkle sea salt on top. Bake for 7-12 minutes. Until golden brown and crunchy. 

Once your soup is done, top with croutons and cracked black pepper. 

Enjoy!

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