The fall season brings with it a beautiful harvest of squash and apples. Butternut squash and apples are, in fact, a fantastic combination, especially in deliciously rich soup.
Step 1: Ingredients
1 tbsp ghee (coconut oil or butter can also be used)
1 medium-sized white or yellow onion
1 medium-sized butternut squash, peeled and chopped, with the seeds reserved for roasting
2 apples (choose firm, tart apples that will hold well together during the cooking process)
1 tsp fine sea salt
1 tsp ground turmeric
1 tsp ground cinnamon
Enough water to cover the chopped squash and apples, plus 3-4 inches on top.
An alternative is to add vegetable stock.
Step 2: Chopping It Up
In a heavy-bottomed soup pot, melt the ghee at medium-high temperature.
Chop the onion and sautee it with ghee.
Chop the butternut squash.
Chop the apples.
OPTIONAL: You can reserved the butternut squash seeds and roast them later on a baking sheet at 300F for about 30 minutes. I didn’t add any oil or sea salt to the seeds this time, but that’s a great option, if it’s the way you like your pumpkin/squash seeds.
Step 3: Cooking It Up
Cook the squash and onions in a large soup pot, and then add the apples, a teaspoon of sea salt, and a teaspoon each of cinnamon and ground turmeric.
Add enough distilled water to cover the chopped squash and apple, and then top with another 3-4 inches of water. You can use vegetable stock in lieu of the water.
Bring the soup to a boil. Then, reduce the heat to simmer for about 30 minutes or until the squash is completely tender.
Step 4: Will It Blend?
Allow to cool a bit before using a blender to create a smooth consistency.
Yes, our soup was steaming hot while we blended it, simply because we were hungry and our children kept asking when dinner was going to be served. I would highly recommend allowing the soup to cool before blending it.
Step 5: Enjoy!
To serve, we sprinkled the soup with cinnamon, but those roasted seeds were also great.
We garnished the soup with the seeds for dinner the following day.