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Butternut Apple Harvest Soup

There’s a lot of ingredients in this soup and a lot of chopping, but it is worth it.  It makes a large pot and your whole family will eat it up.  Feel free to freeze 1/2 and save for later.

  • ¼ cup ghee (clarified butter) or coconut oil or butterbutternut-squash-soup
  • 2 large leeks (white & light green parts), chopped
  • 1 large onion, chopped
  • 2 large potatoes, peeled and cubed
  • 4 cups cubed butternut squash
  • 2 cups diced carrots
  • 2 Granny Smith apples, peeled, cored & chopped
  • 8 cups low sodium chicken or vegetable broth
  • 1 cup coconut milk
  • ½ tsp ground nutmeg
  • Salt and pepper to taste
  • ¼ cup chopped chives

Melt ghee (or coconut oil) in a large pot over medium heat. Stir in leeks and onions and cook for 5 minutes.  Add potato, squash, carrots, apples, and stock. Bring to boil then reduce to medium-low, cover, then simmer for 20 minutes (till vegetables are soft). Puree soup (in batches in blender or with stick blender in pot). Season with nutmeg, salt and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chives.  Makes a LARGE pot of soup – feel free to recipe in 1/2.

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