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.

Macros
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.

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