spiced apple and buttnernut squash soup

Don’t you love the flavors of fall? This dairy-free recipe for apple and butternut squash soup was born out of an over-abundance of apples from our recent trip to the u-pick farm and my desire to enjoy the delicious flavors of pumpkin pie spice in a savory dish. It came together quickly and was a very satisfying dish on a cool night. It is also a great way to sneak in some extra nourishing bone broth.

The recipe is very flexible and good for people on a wide variety of healing diets, with just a few modifications.

  • For low-FODMAP, eliminate the onions and either eliminate or reduce the apples, depending on your tolerance level.
  • For paleo autoimmune protocol (AIP), omit the nutmeg, allspice, and pepper.
  • For GAPS, SCD or GFCF, no modifications are necessary.

5.0 from 1 reviews
Spiced Apple and Butternut Squash Soup
 
Author:
Recipe type: soup
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
 
This delicious soup captures the wonderful flavors of fall and puts the flavors of pumpkin pie spice into a savory dish.
Ingredients
  • 2 tablespoons coconut oil
  • 1 small onion, chopped
  • 2 small or 1 large apple, peeled and cut into cubes
  • 1 medium (about 2 pounds) butternut squash, peeled, deseeded and cut into cubes
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • a pinch of ground cloves
  • a pinch of ground allspice
  • 1 quart (4 cups) of chicken broth, preferably homemade
  • salt and pepper to taste
  • Sage leaves for garnish (optional)
Instructions
  1. In a large saucepan, melt the coconut oil over medium heat.
  2. Cook the onions until they are soft and beginning to brown (about 7 minutes).
  3. Add the apples and squash and cook until soft (about 10 minutes).
  4. Add the spices and toss until fragrant.
  5. Add the broth and bring to a boil.
  6. Reduce heat and simmer for 30 minutes.
  7. Use an immersion blender to puree soup until very smooth, or carefully transfer to a standard blender and puree in batches (you may wish to let the soup cool for a few minutes first).
  8. Salt and pepper to taste.
  9. Ladle into bowls and garnish with sage.
Notes
You can substitute a tablespoon of pumpkin pie spice mix for the individual spices.

 

Shared on Easy Green Mama’s Gluten Free Tuesday, Holistic Squid’s Party Wave Wednesday.

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