Butternut Squash, Carrot and Apple Soup
- 2 tablespoons organic butter, preferably from pastured cows
- 1 medium-sized red onion, chopped
- 1 medium-sized organic butternut squash, cut into bite-sized chunks (about 5-6 cups of cubed squash)
- 2 tablespoons avocado oil
- 4-5 organic carrots, cut in half lengthwise and then cut again horizontally into small pieces
- 2 tart organic apples (Braeburn or Granny Smith), peeled, cored and
- 6 cups vegetable broth ( option: I add 3 tablespoons of miso to 6 cups water
- and heat to dissolve)
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon Thai Kitchen Green Curry Paste (optional)
- Parsley to garnish
- Organic whole milk plain yogurt for garnish
- Toss your cut up butternut squash in oil, and roast in the oven at 325 degrees for 30 minutes.
- While squash is roasting, melt the butter in a 6-quart (i.e., large) soup pot and saute the onion, carrots and apples over medium heat for 10 minutes. (You want to use a big enough soup pot so when you puree this soup with an immersion blender, it doesn’t splatter out.)
- Lower the heat to simmer, cover and continue to simmer another 20-25 minutes until the butternut squash is done.
- If using miso to make your broth, heat 6 cups of water and stir in the 3 tablespoons of miso until dissolved.
- Add the roasted butternut squash to the other vegetables and apples in your soup pot.
- Add the 6 cups of broth.
- Puree with an immersion blender — if you don’t have one, just transfer small batches to a blender and process until smooth.
- Taste and season as desired with salt (if you have used miso for your broth, salt will most likely not be needed) and freshly ground black pepper.
- If you prefer a spicy soup, stir in 1 tablespoon of Thai Kitchen Green Curry Paste until well mixed.
- Garnish with a sprig of parsley or top with a dollop of organic whole milk yogurt.
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