Spicy Butternut Squash Soup
Author: My Dragonfly Cafe
Recipe type: Soup
Serves: 6 servings
- 1 c. chopped yellow onion
- ¾ c. shredded carrots
- ¾ c. diced celery
- 2 T. coconut oil
- 1 Granny Smith apple, peeled, cored and chopped-Approximately 1 "heaping" cup
- 1 butternut squash, seeded and diced- Use 3 x apple quantity- 3 "heaping" cups
- 1 quart vegetable broth
- ⅛ t. nutmeg
- ⅛ t. cinnamon
- ⅛ t. cayenne pepper
- ¼ t. Mediterranean sea salt
- ¼ t. freshly ground black pepper
- Prep onions, carrots and celery.
- Peel, seed, slice and dice butternut squash.
- Peel, core, slice and dice Granny Smith apple.
- Sauté onion, celery and shredded carrots in coconut oil until onions are translucent.
- Add vegetable broth, squash and apple to onion mixture.
- Bring to a boil, then return to simmer.
- Cover and continue to simmer for about 30 minutes or until squash is soft.
- Ladle into a large food processor on highest setting until completely puréed.
- Return to Dutch Oven and add spices. Simmer for another 5-10 minutes to allow spices to meld with blended vegetables.
- Enjoy!
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/spicy-butternut-squash-soup/
3.5.3208