Fall is the place to be! Now that the freshest ingredients are at our fingertips its all about soup making. This week you'll love the crispness of Fuji apples paired with the creaminess of Butternut squash. A perfect combination!
What you need:
1 small onion, chopped
2 garlic cloves, minced
1 bay leaf
2 Tablespoons coconut oil
6 c. butternut squash, peeled, seeded and cubed
1 fuji apple, peeled, seeded and cubed
4- 5 cups organic vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/8 teaspoon nutmeg
1/8 teaspoon ginger
Peel and chop onions and garlic. Place in prep bowl and set aside.
Peel and cube apple and squash. Measure, then place in prep bowl and set aside.
Sauté onion, garlic, and bay leaf in large saucepan with coconut oil for a few minutes, until fragrant.
Add cubed squash, apple, 4 cups veggie broth and spices. Bring to a boil, then simmer about 15 minutes or until squash is tender.
Let cool slightly. Remove bay leaf, then blend until smooth. Add more broth for desired consistency. Add purée back to saucepan.