Smoky Butternut Squash & Apple Soup
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6-8 servings
Ingredients
  • 1 small/medium squash, peeled and chopped into chunks
  • 1 medium yellow onion, chopped
  • 2 Tbsp ghee
  • 2 medium apples, peeled, cored and chopped - pick your favorite!
  • 3 cups chicken broth
  • 1 cup light coconut milk (or combine ½ cup water and ½ cup full-fat coconut milk)
  • 1 tsp sea salt
  • 1 Tbsp minced garlic
  • ½ tsp smoked paprika
For Serving
  • Serve with a dollop of Anita’s coconut milk yogurt or a dollop of coconut cream
  • Sprinkle of garlic salt
  • Pumpkin seeds
  • Sprinkle of paprika
Directions
Instant Pot Instructions
  1. Sauté the butternut squash and onion in 2 Tbsp ghee for 10 minutes.
  2. Add in the rest of the ingredients (aside from the coconut milk yogurt), pop the lid on and set to SOUP.
  3. Quick release to let out the steam.
  4. Use an immersion or regular blender to blend the soup - be careful, it’s hot!!
  5. Serve with a dollop of Anita’s coconut milk yogurt or a dollop of coconut cream, plus extra sea salt and pepper, plus some pumpkin seeds to taste. DEVOUR.
Slow Cooker Instructions
  1. In a large skillet, sauté the butternut squash and onion in 2 Tbsp ghee for 10 minutes, until the onions begin to look translucent.
  2. Transfer the squash, onions, and the rest of the ingredients to your slow cooker. Set on LOW for about 6 hours or on HIGH for 3 hours, until the squash is fork-tender and mashes easily with a fork.
  3. Use an immersion or regular blender to blend the soup - be careful, it’s hot!!
  4. Serve immediately with some coconut cream and pumpkin seeds.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/smoky-butternut-squash-apple-soup/