Bountiful Butternut Apple Soup

by Judy Griffin on December 19, 2013

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This soup always hits the spot.

 

 

 

 

 

 

 

 

Bountiful Butternut Apple Soup

Makes 6 to 8 servings

Ingredients:

  • 1 Medium Butternut Squash
  • 1 quart water
  • 3 apples chopped
  • 2 leeks, finely chopped
  • 1 tbsp. Coconut oil
  • 1-2 tsp. cinnamon
  • 1 tsp. coriander
  • Celtic Sea Salt or Himalayan  Salt  to taste
  • Freshly-ground black pepper, to taste
  • 1 Tbsp of fresh cilantro, chopped

Directions:

  1. Poke holes in squash and put in a  glass dish with an inch of water.
  2. Roast for 30 minutes at 400.
  3. Meanwhile, heat coconut oil and sauté leeks and chopped apples.
  4. Add cinnamon & coriander and simmer for 10 minutes.
  5. Add 1 quart of water
  6. Remove squash from oven, cut open and remove seeds. (squash should be soft)
  7. Add cooked chunks to the simmering ingredients and simmer 20 minutes.
  8. Add salt, pepper, and cilantro.
  9. Use an immersion blender to smooth out soup and serve

 

 

 

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