Butternut Squash Soup

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One of my favorite things about fall and winter is SOUP! And one of my all-time favorite soups is Butternut Squash soup.

I have learned to sort of “wing it” when making my own soup. A lot of times when I cook, I look up recipes in the realm of what I am trying to create. Then I sort of add my own twist while (loosely) keeping those recipes in mind. That is how I came up with this recipe.

Hope you like it!!!

Ingredients

2 butternut squash 

1 small onion, diced

several garlic cloves, minced (add more or less depending on preference)

2-3 apples, peeled and cut in small chunks

coconut oil- for sauteeing ( buy coconut products)

2 cups chicken broth, or more if desired (homemade if possible; if not, where to buy Broth)

1 can of coconut milk (buy coconut products)

ginger, salt and a natural sweetener, to taste  (I usually use sucanat – where to buy Sweeteners).

Instructions:

1. Cut the butternut squash in half length-wise and scoop out the seeds (you can roast them and use them as a garnish on the soup if you’d like!).

2. Cut squash into 4 pieces and put in a baking dish. I cooked them at 350 until they were soft. OR, you can peel and dice the squash and put them right in pan with onions/garlic and cook until they are soft.

3. Next, saute the onion and garlic and apples in a bit of coconut oil until they are mostly soft.

4. Add the squash in big, soft chunks and then add the broth and coconut milk, using an immersion blender to blend it (or transfer to a regular blender if you don’t have an immersion type)

5. Finally, add some ground ginger, salt and a little sucanat to taste.

6. Top with a dallop of sour cream, if desired!

Enjoy!

Disclaimer: This post contains affiliate links, which when clicked, could earn a small commission for me. Thanks!

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