Apple and Butternut Squash Soup

Apple and Butternut Squash Soup

The tartness of apples combined with the smooth, nutty taste of butternut squash make a delicious soup. This harvest recipe is packed full of vitamin C, fiber, potassium, and carotenes which may offer protection against developing type 2 diabetes. A great starter to your Thanksgiving meal, is vegan and free of gluten and lactose.

Ingredients:

  • 1 tablespoon olive oil
  • 2 medium onion, chopped
  • 1 clove garlic minced
  • 1 teaspoon thyme
  • 1 dried bay leaf
  • 1 teaspoon dried cumin
  • 4 cups peeled cubed butternut squash
  • 3 cups peeled, chopped apples such as Empire, Gala or McIntosh
  • 4 cups organic low sodium vegetable stock
  • Sea salt and pepper to taste

Steps/Methods:

In large saucepan over medium heat, heat oil. Add onions and cook about 7 minutes or until softened, stirring occasionally. Stir in garlic; cook 1 minute. Stir in squash, apples and stock and bay leaf. Add bay leaf and cumin. Bring to a boil, reduce heat and simmer for about 20 minutes or until squash is tender. Puree in small batch in blender or food processor. Season with salt and pepper.

Additional Tips:

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  • 1 tablespoon olive oil
  • 2 medium onion, chopped
  • 1 clove garlic minced
  • 1 teaspoon thyme
  • 1 dried bay leaf
  • 1 teaspoon dried cumin
  • 4 cups peeled cubed butternut squash
  • 3 cups peeled, chopped apples such as Empire, Gala or McIntosh
  • 4 cups organic low sodium vegetable stock
  • Sea salt and pepper to taste
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Randy Boyer
Randy is the co-founder of NaturallySavvy.com and The Healthy Shopper. She has been working in the natural health industry for over 20 years. She is very passionate about healthy living by choosing natural and organic as much as possible, has a personal love of cooking and sharing healthy recipes and is a fitness enthusiast.