Cream Of Butternut Squash And Apple Soup

When you combine butternut squash with apples in a soup you get delicious creamy velvety soup. Butternut squash and apples are rich in healthy nutrients making this soup a winner. The best part is that kids love it too.




1 Tbsp. coconut oil
2 garlic cloves, minced
1 Tbsp. minced ginger
1 tsp. GF curry powder
3 cups roasted butternut squash (see recipe below) (1 medium size butternut squash)
2 apples, peeled, cored and cut into small chunks
2 cups gluten free vegetable stock
1 x (13.5 oz.) can of coconut milk
1 Tbsp. fresh lime juice
Sea salt and freshly ground black pepper to taste


In a large pot heat coconut oil over low heat and add garlic ginger and curry powder. Cook until the spices are just fragrant, about one minute
Increase the heat to medium-high and add roasted squash, apples and stock. Cook for 5 minutes. Remove from the stove and cool slightly
Transfer soup in batches into a food processor and process until smooth. Add coconut milk as needed
Transfer soup back into the pot, add lime juice and season with salt and pepper. Gently reheat before serving. Serve in soup bowls with a drizzle of coconut milk
To roast butternut squash, peel and slice in half, remove seeds and cut into 2-inch chunks. Place on a baking sheet lined with parchment paper and roast at 400 F for 20 minutes or until the squash is tender

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