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Butternut Squash & Apple Soup

Savory butternut squash soup will warm you up.  Delicious as a main course or a starter.  This take on butternut squash soup is savory, creamy and has a spicy little kick!  Simply delicious!

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Prepare this soup in minutes, without the pain of peeling and chopping squash!

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Vegan, Gluten Free, Paleo, and ExistUp Reboot Friendly

 

 

Ingredients:

1 large or 2 medium butternut squash (baked whole)

1 can coconut milk

1 large red onion diced

4 apples diced

4 cups vegetable stock

1 tsp smoked paprika

2 tsp himalayan pink salt

1/2 tsp cayenne

1- 2 tbsp olive oil

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Optional toppings: Walnuts, gluten free croutons, 

Directions:

Place whole butternut squash on a cookie sheet and bake at 350° F  until you can pierce to center with a butter knife. Cooking times vary from 25-45 minutes.  

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In a cast iron skillet  or frying pan, sauté onions and apples in olive oil until the onions are translucent.  Add all seasonings and toss to coat.  Remove from heat.

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Once the squash is cool enough to handle, remove  skin and seeds placing squash and some of the vegetable stock into a blender and blend until smooth.  Put pureed squash, the remainder of the vegetable stock, coconut milk and the onion/apple combo into a large soup pot.  Heat on low for 30 minutes stirring occasionally. 

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Sprinkle with gluten free croutons or walnuts, or enjoy it as it is!

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