A delicious, easy to make soup with healthy ingredients.
1tablespoonolive oilor coconut oil
2cupschopped yellow onionsI used two medium
2large butternut squash
1/4teaspoonfreshly ground pepper
1cupgood apple cider or juiceorganic preferred
Preheat oven to 400 degrees F.
In a large stockpot, over low heat, heat the chopped onions in ghee and olive oil (or coconut oil) until translucent (about 15 minutes). Stir occasionally.
Add chopped apples to the stockpot (with the onions).
Place the squash on a baking sheet lined with parchment paper (another option: greased baking pan). Bake butternut squash for 25 minutes or until skin is slightly browned.
Out of the oven, I turned the squash over and will scoop out squash, and place in stockpot with onions and apples.
Stir the onion and squash mixture together in the stockpot. After mixed, place 1/2 mixture in a blender or food processor and puree until smooth. Continue with last 1/2 batch. Place pureed soup back into stockpot. I often use an immersion blender to puree since it is really easy this way.
After blending add pureed mixture back into the stockpot. Add the apple cider or juice and stir. Then add as much water as you need to get the desired consistency. Season with salt and pepper if needed.
Butternut Squash and Apple Soup
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.