Eating Clean - Butternut Squash Apple Soup

The perfect fall soup is a creamy butternut squash apple soup and I’m in love with the one that I made this past week. It’s simple yet flavorful and satisfying! It has the perfect amount of spices combined with the natural sweet flavor of the squash and apples. Pair it with a scrumptious piece of whole grain toast fresh from the bakery and you have the perfect lunch or dinner.

Serves 6-8 Total Time: ~1 hour

Ingredients:

• 1 tablespoon extra virgin olive oil

• 2 medium yellow onions, chopped

• 1 large butternut squash, peeled and diced into small chunks

• 3 large apples (I used Red Delicious apples, but you can use any kind depending on what kind of flavor you want in your soup); peel the skin off and slice the apples

• 2-3 cups of water, divided

• 1 1/2 cups coconut milk

• 1 1/4 teaspoon sea salt

• 1/2 teaspoon nutmeg

• 1/4 teaspoon black pepper

• 1/4 teaspoon cayenne pepper

Directions:

1. In a large pot, heat the olive oil over low. Add the onions and cook until tender, stirring occasionally. Takes about 15 minutes.

2. While the onions cook, cut and peel the squash and apples. Add them to the pot, then add 2 cups of water. Bring the pot to a boil, reduce the heat to low, then cover, and cook until the squash and apples are very soft and you can easily poke a fork through them. Takes about 20 minutes but depends on how big you cut your squash and apple pieces.

3. Once the apples and squash in the soup pot are tender, carefully transfer it to a food processor or ninja blender (I prefer the ninja blender). Blend the soup until it becomes a smooth consistency. Pour the soup back into the pot once blended. Add 1.5 cups of coconut milk, then stir. Add more water or coconut milk to get the consistency that you like. I prefer the texture to be fairly thick and rich. Stir in the salt, nutmeg, black pepper, and cayenne. Serve hot with a warm piece of whole grain bread fresh from your closest bakery! Enjoy!

#Lunch #EatingClean