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.