Butternut squash and apple soup. Friendly for ALL phases!! Ingredients: 2 Lb. Butternut Squash 1T. Coconut oil 2 Apples, Peeled & Chopped 1 medium Yellow Onion, Chopped 2 Garlic Cloves, Minced 4 Fresh Sage Leaves 1/2 Tsp. Dried Thyme 3 C. Water 1tsp EVOO Pepper to Taste Directions: Preheat the oven to 425 degrees, cut squash in half length wise and scoop out insides . Drizzle with 1 tsp EVOO and pepper- cook for 1 hour. Take squash out of the oven to cool enough to handle. place the coconut oil into a large sauce pan and melt it over a medium heat, add in the apple, onion sauté until soft, add in garlic, sage leaves, and thyme.. Scoop the squash from the shell and place it into the sauce pan along with the cooked apple and onion mixture. Discard the flesh of the squash. Add the water to the sauce pan and season with more pepper to taste. Place the pan over a high heat and bring it all to a boil. Reduce heat to low and simmer, stirring occasionally for about 10 minutes. Use an immersion blender or regular blender to puree the soup. You may need to do this in batches if using a standard blender. Also, be sure that you remove the small cap for the vent at the top of the blender and cover with a towel to prevent hot soup explosions. NOT FUN- TRUST ME! Makes 6 cups. Serve with protein of your choice.
Posted on: Sun, 25 Jan 2015 23:02:51 +0000
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