2 onions, chopped
1 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
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!