Cream Of Butternut Squash Apple Soup

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Average Rating: 4 | Rated By: 2 users

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 gluten free cream of butternut squash apple soup a winner. The best part is that kids especially love this healthy soup

 

 

Ingredients

  • 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
  • Instructions

  • 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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