Butternut Squash Soup
Ingredients:
-1 Medium-Sized Butternut Squash, Peeled and Cut into Cubes
-1 Medium Yellow Onion, Chopped
-1-2 Apples (I Like Cortland), Cored and Chopped
-2 Tbsp. Ghee
-4 Cups Veggie or Chicken Broth
-1 Tbsp. Garlic, Minced
-1 Tbsp. Ginger, Minced
-1/2 tsp. Paprika
-1/2 tsp. Cinnamon
-1 tsp. Sea Salt
-1/2 tsp. Black Pepper
*Optional: Pumpkin Seeds, Coconut Yogurt
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Recipe:
(Instant Pot)
SAUTE the butternut squash, onion and apples in the ghee for 10-15 minutes.
Add in the rest of the ingredients and set to SOUP.
Once complete, use an immersion blender or regular blender to blend the ingredients until smooth in texture.
Serve with a dash of cinnamon and pumpkin seeds or a dollop of coconut yogurt.
(Saute Pan)
In a large pan, melt the ghee over medium heat. Once hot, add the onion and apples and cook for 3 minutes. Then add the butternut squash, garlic, ginger, paprika and cinnamon and stir for about 1-2 minutes.
Add the veggie or chicken broth and bring to a boil over high heat. Boil for about 10 minutes, until the butternut squash is soft. Remove from heat.
Transfer the soup to a food processor or blender and blend until smooth in texture. Return the pureed soup to the pan.
Heat the soup over low heat until it thickens and can coat the back of a wooden spoon, usually 5-8 minutes. Then add the salt and pepper and mix.
Serve with a dash of cinnamon and pumpkin seeds or a dollop of coconut yogurt.
