•1 onion, peeled and chopped into quarters
•1 large apple, quartered and core removed
•2-3 cups chicken stock (you can use vegetable or turkey stock)
•1 large butternut squash, peeled and seeded, cut into 1-inch cubes (buy pre-cut to save time)
•Pinch of cinnamon
•Dash of nutmeg, ground ginger, dried sage
•1 tsp. dried thyme
•1-2 tsp. sea salt, ground black pepper
•2 tbsp. dry-roasted pumpkin seeds, optional
•2 tbsp. grass-fed or Organic butter
In a soup pot, add all ingredients, except butter and pumpkin seeds. Add enough chicken stock to come just under the top of the squash. If you have too much, your soup will be too watery and not enough will make it too thick. Bring to a boil. Cover and cook on medium heat 20 minutes or until the veggies are soft.
You can then either puree with an immersion or stick blender or put into a food processor or blender and puree till smooth. If using a normal blender, be sure to place a kitchen towel over the top to avoid the hot soup from spraying out. Then, add 2 T grass-fed butter and swirl into the warm soup.Pour into bowls and garnish with toasted pumpkin seeds or you can try cooked, crumbled bacon or sour cream or a drizzle of coconut milk.
Leftovers: Typically one butternut squash will make a couple quarts of soup. I like to store a few servings for lunch in the fridge and then freeze the rest for days when time is tight. Pour the cooled soup into a mason jar and leave a full 1” headspace at the top to prevent breakage. Store in the freezer for up to 3 months.
Cindy Santa Ana