Butternut Squash Soup With Apple
This is a quick and easy soup recipe for a delicious, creamy, and healthy butternut squash soup.
heavy cast iron pot
- 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
- 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.
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