Butternut Squash Soup Recipe

Ingredients

• butter4 tablespoons
• onion, chopped1
• Granny Smith apple, peeled, cored and chopped1
• dried sage2 teaspoons
• butternut squash, peeled, seeded and cut into chunks1
• chicken broth4 cups
• coconut milk¼–½ cup
• nutmeg
• sea salt and pepper

Method

1. In a large pot over medium heat, melt butter.
2. Add onion, apple and sage and cook, stirring occasionally, for 8 minutes.
3. Add squash and broth. Bring to a simmer and cook until squash is tender, 15–20 minutes.
4. Transfer mixture to a blender (or use an immersion blender), working in batches if necessary, and puree until smooth. (Be careful blending hot liquids.)
5. Return to the pot, stir in coconut milk to reach desired consistency.
6. Heat through and season with nutmeg, sea salt and pepper to taste before serving.

Swaps & notes

Peel and chop the squash and apple it before beginning to cook. Feel free to add more spices, including red pepper flakes, for an added kick.