Apple Squash Soup with Coconut Butter
Author: Magdalena Wszelaki
Serves: 6 to 8 servings
- 4 cups of butternut squash, cubed
- 2 Granny Smith green apples, cubed
- 1 lemon, squeeze the juice
- 2 tbsp olive oil
- 1 onion, sliced
- 2 cloves of garlic, chopped
- 1 inch of fresh ginger root, grated
- 4 cups of home-made chicken stock or vegetable stock (low sodium, no MSG)
- 6-8 tsp coconut butter
- 1 tsp dry turmeric
- ½ tsb chili powder
- fresh coriander to taste
- salt/pepper
- Squeeze lemon juice on apples, let them absorb the juice, set aside.
- Heat up olive oil in a deep pan and brown onions and garlic.
- Add grated ginger and keep frying for a minute.
- Add to pot: butternut squash, apples, stock and cook till squash is very soft, approximately 40 min.
- Add salt and pepper to match your ideal taste.
- Add turmeric and let the soup cool off a little.
- If you like an extra kick, grate the lemon skin and add to the soup.
- Mix the soup in a blender, in batches, to a smooth, thick, creamy consistency.
- Add one teaspoon of coconut butter per bowl, let it melt in the soup.
- Sprinkle with coriander before serving.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/apple-squash-soup-with-coconut-butter/
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