I first fell in love with Butternut squash soup when I moved south and tried Panera Bread! Their whole menu is to die for, let's be honest. I stopped eating there a few years ago when I realized how they don't serve anything dairy or gluten free. Heavily disappointed to say the least, but I ventured on to try new places! If anyone has tried Copper Branch, you know how good they are too, both dairy and gluten free..they were one of my favourite lunch spots. Unfortunately, covid took away the one that was in my city and I was left without my favourite soup..again. Well, fast forward to 2021 and these days if I enjoy a meal, I make it myself :) As always, it's loaded with vegetables and is really easy to make!
Ingredients you will need:
1 Tbsp Olive or Coconut Oil
900 Grams of Butternut Squash
1 Honeycrisp Apple
1/2 Tsp Curry Powder
1 Tsp Ginger
1 Tsp Ceylon Cinnamon
32 Oz of broth or water
1 Cup Pure Pumpkin puree
2 Tbsp Pure Maple Syrup
2 Oz Coconut Cream
Deseed your squash and chop. Peel your apple and chop as well.
Heat your oil in a large pan over medium heat adding the squash and apple until they begin to brown.
Add in your spices and stir for about 2 minutes until they have an aroma.
Add your desired broth or water and cook until the squash is tender. This could take up to 20 minutes, depending on the size of your pan.
Remove your pan from the heat and add your pumpkin, maple syrup and coconut cream.
Blend in a food processor until creamy and no chunks remain. Serve hot, with a side of gluten free bread and enjoy!
Note: You can use frozen butternut squash, if it's not in season. Any sweet apple would work, but Honeycrisp trumps all. If you like a little bit of salt, feel free to add in a teaspoon of Himalayan salt. Topped with extra cinnamon, pepitas and a little coconut cream.
Serves 5 - 1+1/2 cup bowls
231 Calories, 34 g Carbs, 4 g Protein, 10 g Fat
