Spiced Apple and Butternut 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.

Spiced Apple and Butternut Squash Soup

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• Author: Jaime Hartman
• Total Time: 1 hour
• Yield: 4 1x

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Description

This delicious soup captures the wonderful flavors of fall and puts the flavors of pumpkin pie spice into a savory dish.

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Ingredients

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• 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
• 1/4 teaspoon ground ginger
• 1/4 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)

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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.

• Prep Time: 10 mins
• Cook Time: 50 mins
• Category: soup
• Cuisine: American

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