The time it takes to make this soup is worth it.
Healthy, Clean and DELISH!
Winter is the best time to make this soup. Butternut squash is in season and in every market. Remember to always buy organic when possible. You are worth it!
INGREDIENTS:
- 3 Tbs Coconut oil
- 2 Tbs Balsamic vinegar
- 2 Butternut squashes, about 3 lbs total. Cut in half and seeded.
- 1-2 large granny smith apples halves and cored
- 2 yellow onions, cut into quarters
- 6 cups chicken stock
- 1/4 tsp ground nutmeg
- Pink himalayan salt and cracked pepper to taste
- 1/2 cup half and half OR plain full fat yogurt
- 1.5 Tbs Grass-fed Butter
DIRECTIONS: - Preheat oven to 425 F.
- Line a rimmed baking sheet with foil or a silicone matt.
- In a small bowl, mix oil and vinegar. Brush the cut sides of the squash, apples and onions with mixture.
Place squash and apples cut side down and the onions on baking sheet.
Bake, turning everything at least twice, until tender and light brown. About 30 minutes for the apples and 45-50 minutes for the veggies.
Transfer everything to a cutting board and let it cool to the touch.
Scoop out flesh from squash and discard the peel. Chop the apples and onions.
Transfer everything to a large sauce pan and add the chicken broth and nutmeg.
- Over medium-high heat, bring ingredients to a boil and reduce to simmer on medium-low. Simmer for about 30 minutes until VERY soft and tender.
- Remove from heat and let cool slightly.
- Once cooled, place ingredients in a blender and puree the soup in batches until smooth.
- Return puree to saucepan and stir in the half and half.
- Season with pink salt and cracked pepper.
- Add grass-fed butter.
- Heat back up to on medium.
*This soup can be stored in the fridge for about 2 days and in the freezer for about 3 months.
It's heavenly!
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