SQUASH AND APPLE SOUP WITH MAPLE

serves 4-6

Ingredients:
2             onions, chopped
IMG_25651 tbs       butter (I used coconut oil instead)
1            Large Butternut Squash; peeled and cubed
2            Apples; peeled, cored and cubed
2            cloves garlic
4 cups    vegetable broth
t tsp        fresh thyme
1 tsp       salt
1/4 tsp    pepper
3 tbsp     maple syrup
1/2 tsp    pumpkin seeds

Directions:
In a large pot, cook onions in butter over medium heat until soft, about 5 minutes. Add squash, apples, garlic, broth, 1 cup of water, thyme, salt and pepper: bring to boil. Reduce heat, cover and simmer for about 20 minutes or until the squash is tender. Let cool slightly, blend, an immersion blender is easiest. Stir in maple syrup and nutmeg, serve garnished with pumpkin seeds.

This is a really nice fall soup when squash and apples are in season. Double or maybe even triple the batch and put left overs in your freezer for when you want it again. Make it your own, change up the ingredients as you see fit, I’m going to try ginger and garlic next time, because I love ginger and I have a really nice organic chunk of it that I got recently.

For more healthy an delicious recipes try my 3 day fatigue fighting meal plan below!

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