With these (little bit) cooler temps, I’m getting in the mood for all things soup & chili! This soup sounds delicious and with less than 10 ingredients (only 8 ingredients!), it seems pretty easy to make as well! Plus, I opt to buy the pre-cut butternut squash every time over having to peel & cut one of my own (no thank you!).
Serve along side a roasted whole chicken or maybe some turkey breast and voila, dinner is served! This could even be a nice paring with leftover Thanksgiving dinner, yum!! This recipe is dairy free, no added sugar, and could be vegan if prefered! Check out Elana’s Pantry for other healthy recipes! Her site is always one of my go-to’s!
Ingredients
- 2 tbsp olive oil
- ½ c diced onion
- 6 c butternut squash, peeled, seeded & diced into 1″ cubes
- 1 c apple, peeled, cored, & sliced
- 1 tsp ground cinnamon
- ½ tsp celtic sea salt
- ¼ tsp ground black pepper
- 4 c chicken stock or water
Directions
- Heat olive oil in a large pot.
- Saute and caramelize onion until golden brown (about 10-15 minutes).
- Add squash, apple, cinnamon, salt, and pepper and cook for 10 minutes.
- Pour chicken stock (or water) into pot and bring to a boil.
- Reduce heat and simmer 30 minutes.
- In a food processor or high powered blender, puree soup in small batches.
- Serve & enjoy!
