Soup: Apple Butter-Nutty Squash

You haven’t tried butternut squash soup until you have enjoyed this beauty! It’s a perfect starter or meal for these frosty January days. The apple provides just enough sweet, yet tartness to satisfy any taste bud.

Cinnamon and nutmeg are amazing for blood sugar balance and for a little extra protein boost, consider adding 3tbsp hemp seeds to this. Every 3 tbsp is approximately 12 grams of protein

What to pair with this soup? I highly recommend my coconut flat bread!

Ingredients for Soup

  • 1 large butternut squash – peeled, seeded, and cut into chunks
  • 1 large onion – peeled and cut into chunks
  • 3-4 garlic cloves – peeled
  •  2 large tart apples – peeled, cored, cut into chunks
  • 2 tbsp olive oil
  • 4-5 cups vegetable or chicken broth
  • pinch of nutmeg
  • dash of cinnamon
  • sea salt to taste

Directions

  • Preheat the oven to 400 degrees (F)
  • In a large roasting pan combine the squash, apple, onion, garlic, and oil
  • Season with salt, nutmeg and cinnamon
  • Roast for 45 minutes, stirring every 15 minutes or so until veggies are tender
  • In a food processor or good quality blender, combine the roasted veggies and broth and puree until smooth
  • Heat puree over medium heat in a saucepan
  • Add more broth as needed if the soup is too thick
  • Add more salt and nutmeg/cinnamon to soup if desired
    Enjoy!

If you love this soup as much as I do, check out my new book, International #1 Bestseller Your Weight Loss G-Spot. This gem is chalk full of tasty recipes all with a focus of taking off some of that unwanted belly fat we all hate.

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