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 & Apple Soup
- 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)
- Preheat oven to 375 degrees F.
- Cut garlic cloves in half.
- 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.
- Peel, core and slice the apples into quarters. Brush with oil and season with salt and pepper.
- 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.
- Remove from oven and let cool enough to peel the skin off the squash.
- Discard thyme sprigs. Place apples, garlic and squash to a medium pot. Mash with a potato masher.
- Add desired amount of chicken broth and bring to a simmer.
- 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.)
- Add coconut milk and blend until smooth (or chunky if you prefer).
- Top with apples pieces if desired.