A super easy, highly nutritious, warming winter/fall soup. The ginger and green apple add a crazy beautiful zest to this otherwise bland soup. Squash, especially butternut squash, as a sweet veggie, is very helpful in combatting sugar cravings. From the ginger, you get ease of digestion and a warming effect. Be generous with turmeric, an ancient Indian spice, that curbs inflammation; allergies, bloating and pain. Coconut, on the other hand, is now connected with having wonderful anti-inflammatory properties due to the nutritional value of its fat. Do not be alarmed by the saturated fat that gave coconut such bad publicity – in Southern India people live on coconuts and have no heart problems.
Apple Squash Soup with Coconut Butter
Prep time
Cook time
Total time
Author: Magdalena Wszelaki
Serves: 6 to 8 servings
Ingredients
- 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
How To Make
- 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.
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