Paleo Butternut Squash & Apple Winter Soup
When the weather turns cold out my mind automatically turns towards warm soups during my weekly meal planning sessions... anyone else? And lately this has been no exception and I find myself wanting to create more and more soups because I am realizing 1) how easy it is to make soup and 2) the infinite number of combinations that can be created... the possibilities are endless my friends! Hopefully I will have more soup recipes to share with you as time goes on, but today I wanted to share one of my favorites so far. We are huge fans of squash in our homes and cook it on a weekly basis during the fall and winter months, so my first soup creation obviously had to include this delicious veggie. Add to that the sweetness of apples and a dash of a few tasty seasonings, and you have here a simple, yet healthy meal!
I like to pair our soups with a salad (to which you can add some shredded chicken or boiled eggs for more protein if you wish) to fill our tummies for a dinner or leave it to just the soup for a lunchtime meal. Read the full recipe below and if you enjoy it, share with a friend!
1 Butternut Squash diced into cubes
2 Apples Cored and Sliced (Any variety, I typically use McIntosh or Golden Delicious)
3/4 Cup of Vegetable Stock (or more if you want to thin out your soup)
1/2 Cup of Canned Coconut Milk (Full Fat)
1/2 Yellow Onion
1 Tablespoon Fresh Sage
1 Tablespoon 100% Pure Maple Syrup
1/2 Teaspoon Nutmeg
Salt & Pepper
Optional Garnishes: Cranberries, Pomegranate Perils, Sliced Pears
Apple & Butternut Squash Soup Recipe
You will want to start by preheating your oven to 400 degrees. While your oven is preheating you will want to dice up your squash, and slice your apples and onion. Once your oven is preheated add your diced squash to a baking dish and coat lightly in olive oil, and season with salt and pepper. Place in the preheated oven for 30 minutes. After 30 minutes remove the baking dish and add in your sliced apples and onion. Add a bit more olive oil and then toss all ingredients around to coat evenly.
Now you will want to return the baking dish to the oven to roast for an additional 20 minutes. After 20 minutes remove from the oven and let cool slightly. To prepare the soup you will want to add all of the contents of your baking dish into a blender and add the remaining ingredients (vegetable stock, coconut milk, sage, maple syrup, and nutmeg) and blend until smooth. As stated above, if you wish for a thinner consistency you may add more vegetable stock until the desired consistency is reached.
**I should also add that if sage isn’t your thing you can easily omit this ingredient and end up with great flavor, the sage will just add a bit more complexity to the overall taste.
Garnish with your choice of garnish and enjoy!
Stay warm and cozy my friends, spring is right around the corner!
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