Butternut Apple Ginger Soup
This soup has so much flavor and depth! Worth a try and fairly easy to make as long as you own a blender.
232 cal /serving : 48C | 3F | 9P | 10Fib (no pine nuts included)
Ingredients (6 servings):
- 15g extra virgin olive oil (1tbsp)
- 400g yellow sweet onion (2 small onions)
- 550g Granny Smith Apple (2 Large apples)
- 1400g butternut squash (1 medium sized)
- 960g bone broth (1 box)
- 20g ginger fresh minced
- 30g minced garlic
- 1.5tsp ground tumeric
- 6tbsp pine nuts (optional not included in macros)
- Salt and pepper for taste
Preheat the oven to 350. Cut the butternut squash in half, scoop out the seeds and place face down on a lined cooking sheet. Bake for about 1 hour or until the squash is soft. On another large cookie sheet dice apples (leave the skins on for the fiber) and bake on a lined cookie sheet for about 30 mintues or until tender.
In a large soup pot sautee onions and garlic in the olive oil.
Once all ingredients are cooked, spoon butternut squash out of its skin into a blender. Add in onion mixture and apples (about half of the fruit and vegetables fit int my blender so I have to do 2 batches) add the bone broth to the blender to liquify. Put the cap on and blend away. While the blender is running, brown the pine nutes in a separate pan adding salt for taste. Add ginger, tumeric, salt and paper and allow the blended mixture to simmer on the stove. Serve with brown pine nuts on top.