Butternut Squash Soup With Apple
This is a quick and easy soup recipe for a delicious, creamy, and healthy butternut squash soup.
Prep Time 15 mins
Cook Time 4 d 4 hrs
Servings 10
Calories 204 kcal
heavy cast iron pot
immersion blender
For Soup
- 2 T Coconut Oil
- 1/2 onion roughly diced
- 4 c peeled and diced butternut squash
- 2 apples unpeeled and diced
- 1 c coconut milk or almond milk
- 1 c chicken bone broth
To Serve
- 4 slices of prosciutto *Crisped
- 1 apple finely diced
- 1 T lemon juice
Heat coconut oil in a soup pot. I like a heavy cast iron pot for soups and sauces.
Add onion and saute until it becomes translucent.
Add butternut squash and apples.
Continue to saute on medium for about 15 minutes.
Add coconut milk or almond milk and chicken bone broth.
Cover and cook on low for one hour.
Use an immersion blender to thoroughly blend the soup until it is silky and smooth.
Be careful not to splash as you are blending - the soup is very hot.
To Serve
Ladle soup into bowls. Top with a prosciutto chip, pomegranate seeds, a sprinkle of finely diced apples, and / or a dusting of cinnamon.
Serving: 1cupCalories: 204kcalCarbohydrates: 17gProtein: 2gFat: 16gSaturated Fat: 13gCholesterol: 2mgSodium: 31mgPotassium: 396mgFiber: 4gSugar: 9gVitamin A: 5982IUVitamin C: 17mgCalcium: 39mgIron: 1mg