Butternut Squash Soup
My mom used to make butternut squash soup every Fall. I don’t know about you, but it’s a seasonal must-have in my family now. I have tried this recipe with a few different apples for flavour, and this is by far my favourite mix so far. I added a hint of cinnamon and nutmeg to this recipe which compliments the apple and squash flavours so perfectly!
The butternut squash soup is great as a side dish, appetizer or simply just by having a warm bowl to enjoy on a cooler day.
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Are You Dealing With Certain Chronic Symptoms?
Does this relate to you?
- Adult acne
- Feeling full or tired after eating main meals
- Other relatable symptoms: PMS including irritability; menstrual irregularities or pain
The Holidays can go a few different ways for people. If you have indigestion (gas, bloating, burping, heartburn) you probably tend to avoid certain foods around the Holidays OR you pay for it later. The good news about indigestion is that there is a solution. Depending what causes your symptoms, there are ways to improve your digestive functioning, strengthen it and overcome these chronic symptoms.
If you have certain health issues and stay away from gluten, soy and dairy (to name the most common trigger foods that people steer clear from), there are ways to work with these triggers and address the root cause of WHY you respond to these foods.
The Holidays typically mean eating more than normal, change of routine (including travel, sleeping patterns, work and meals). These changes along with prior chronic health issues can be a breeding ground for gut disturbances (Candida, yeast infections; leaky gut and for those with autoimmune issues or a genetic predisposition). For females with PCOS, endometriosis, PMS or other signs of estrogen dominance, indulging in the traditional Holiday goodies can push you further away from your healing journey.
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Butternut Squash Soup
- 1 tbsp. grass-fed butter Dairy-free version: swap for coconut oil or olive oil
- 1 yellow onion, chopped
- 1 fuji apple, peeled, cored and cubed
- 1/2 honey crisp apple, peeled, cored and cubed
- 1 medium size butternut squash, peeled and diced Discard seeds and "flesh"
- 1/2 tsp. sea salt (or to taste
- 1/4 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1 can canned coconut milk 15 oz. can
- 3 c. low-sodium chicken or vegetable broth (I use half and half or all vegetable broth)
- 1 dried bay leaf
- 2 in. nob of fresh ginger, peeled and sliced
- Melt the butter in a large pot and cook the onion until translucent. Lower heat as needed.
- Add the apple, squash, bay leaf, ginger and broth. Bring to a boil and reduce heat.
- Allow to simmer until squash is tender, about 15 minutes. Add salt, cinnamon and nutmeg. Adjust spices to suit taste.
- Remove bay leaf. Using an immersion blender, carefully blend the mixture until it makes a fine soup. Add coconut milk slowly to avoid it becoming too watery.
- Continue to blend until smooth. Allow for desired consistency by adding more coconut milk if needed.