Allergen-Free Butternut Squash and Apple Soup

Gosh this soup is so easy. I am recovering from a surgery, so I have been spending a lot of time at home and am not able to cook much, so this recipe looked like a good option since it was simple and in-line with my elimination diet. In order to make this meal balances, I ate some turkey meat on the side as there isn’t a significant source of protein with this soup.

Butternut Squash and Apple Soup (Espinosa Kitchen)

Butternut Squash & Apple Soup

Ingredients:

  • Medium butternut squash
  • 2 baking apples
  • 6 garlic cloves
  • 2 springs fresh thyme
  • Extra Virgin Olive Oil or Coconut Oil
  • Salt & Pepper
  • 2 cups low-sodium chicken broth
  • 1/2 cup full fat coconut milk
  • 1/2 apple – diced – as garnish (if desired)

Directions:

  1. Preheat oven to 375 degrees F.
  2. Cut garlic cloves in half.
  3. Cut squash in half length-wise. Scrap the seeds and strings out with a spoon. Brush the oil over the cut sides and sprinkle with salt and pepper. Place squash halves face down on a cookie sheet or baking pan and insert the garlic and thyme sprigs inside the crevice where the seeds used to be. Bake for 15 minutes.
  4. Peel, core and slice the apples into quarters. Brush with oil and season with salt and pepper.
  5. When the 15 minutes for the squash are done, add the seasoned apples to the pan and bake another 15-20 minutes until apples and squash are tender.
  6. Remove from oven and let cool enough to peel the skin off the squash.
  7. Discard thyme sprigs. Place apples, garlic and squash to a medium pot. Mash with a potato masher.
  8. Add desired amount of chicken broth and bring to a simmer.
  9. Remove pot from heat and blend using an immersion blender (you can use a food processor, but the immersion blender is way easier. I’d highly recommend investing in one.)
  10. Add coconut milk and blend until smooth (or chunky if you prefer).
  11. Top with apples pieces if desired.
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