APPLE SQUASH SOUP

First of all I just wanted to apologise for the horrible lighting in this post. These early winter nights make it so hard to get good lighting in the dinner pictures.

We had this soup on Christmas day and we all gobbled it up so fast and went for seconds. Seth, our 7 year old, LOVED it! He finished first and thanked grandma twice for making it. The main two ingredients in this soup are apples and butternut squash. This soup requires an hour of work in the kitchen but it is worth every minute. So get out your shopping list and write down these ingredients...

APPLE SQUASH SOUP

Makes 10 bowls of soup

Ingredients:

• 3 small butternut squash
• 2 apples, core removed
• 1 carrot, silced
• 1 leak, white part only
• 8 cups vegetable broth, two cartons
• 1 medium onion
• 1 tsp. coconut oil
• 1 bay leaf
• 1 tsp. Mrs.Dash seasoning -or- a sprinkle of salt and pepper
• 4 tsp. maple syrup

What to do:

1. Preheat oven to 350 degrees. Coat a cookie tray in 1/2 tsp. coconut oil. Cut the three butternut squash in half and lay FACE DOWN on the cookie tray. Put in the oven when it has preheated and set the timer for 1 hour.

2. Heat up a large frying pan on low heat, melt 1/2 tsp coconut oil. Chop carrot, leak and onion and add to the pan. Cover. Add apple after 10 minutes. Fry on low heat until soft.

3. Pour the 8 cups of vegetable broth in a large pot and add the bay leaf. Cover. Slowly bring to a boil. 

4. Once the carrot, leak, apple and onion are soft, take the bay leaf out of the both and discard, and add cooked veggies to the vegetable broth. Add maple syrup.

5. When the squash is done, take the tray out of the oven and turn the squash over. They may stick of the pan a little bit, just peal them off the pan and scoop out the seeds and discard. Scrape out the soft squash center and put into the vegetable broth. Discard the squash skin.

6. Pour the soup into a large bowl. Pour soup in a blender, in portions, and blend until smooth. Then add the blended soup back to the large soup pot and heat until ready to serve. 

Serve with nutritional yeast, celtic sea salt, green onion and chia seeds sprinkled on top (optional) or just enjoy it how it is.

Thanks for reading!

-Mandy ♥