This creamy butternut squash and apple soup only has a few simple and healthy ingredients but is loaded with Fall flavor! High in vitamin A and vitamin C, as well as a good source of iron, calcium, and potassium, this comforting soup is the perfect seasonal dish on cool Autumn days!

Ingredients:

• 1 tablespoon of olive oil
• 1 large onion
• 2 cloves of garlic minced
• 1 large butternut squash – peeled and diced into chunks
• 4 or 5 medium apples –  cored and chopped (can peel if you want)
• 4 cups broth
• 1 teaspoon nutmeg
• 1 teaspoon of cumin
• 1 teaspoon of cinnamon
• salt and pepper to taste

​Instructions:

​1)  In a soup pot, heat the olive oil over low heat. Add the onions and garlic and cook until very tender, about 15 minutes, stirring occasionally.

​2) While the onions and garlic cook, cut and peel the squash and apples. Add them to the pot, then add 4 cups of the broth. Bring the pot to a boil, reduce the heat to low, then cover, and cook until the squash and apples are very soft, about 30 minutes.

​3) Once the apples and squash in the soup pot are soft, puree the soup with an immersion blender.

​4) Stir in the salt and pepper, nutmeg, cumin, and cinnamon.

​5) Enjoy!

See it on Anna’s website at: Apple Butternut Squash Soup | Holistic Nutrition (holisticnutritioncoach.org)

If you have a recipe you would like to share, please reach out to shelby@cclyme.org. 

Shelby Wood
Manager of Program Development
CommunityCare of Lyme
Shelby@cclyme.org
802-468-7776