Butternut Apple Soup

  • 1 large butternut squash (or two small)
  • 1 tsp salt
  • 2 medium apples (I used Granny Smith)
  • 2 TBSP high quality solid fat (I used a combo of bacon grease and duck fat)
  • 1 TBSP fresh ginger, peeled and sliced
  • 1 c bone broth or other stock
  • 1/2 TBSP maple syrup
  • 1/4 tsp freshly ground nutmeg
  • 1/2 c coconut milk (full fat)
  • pepitas for garnish
  1. Peel butternut squash.  Cut into cubes.  (You should have approx. 6 c.)
  2. Peel apples.  Dice.
  3. Heat skillet over medium high heat.  Add fat and swirl in pan.
  4. Add squash to pan.  Stirring frequently, allow it to brown.  (This may take 20 minutes or more, depending on your pan.)
  5. When squash has browned, add salt and apples.  Continue to stir for about 3 minutes.
  6. Add ginger, bone broth, maple syrup and nutmeg.
  7. Lower heat and cover.
  8. Cook until squash is falling apart, anywhere from 10 to 20 more minutes.
  9. Remove from heat.
  10. Scoop a cup or so of mixture into a high quality blender or food processor*.  Puree.  Repeat until entire batch is pureed well.
  11. Add coconut milk.  Puree until incorporated.
  12. Ladle into bowls and garnish with pepitas if desired.

*I have tried using an immersion blender for this recipe but find I have better results and a more pleasant texture to my soup with the food processor.

Here’s the butternut as it browns:


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