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
- Peel butternut squash. Cut into cubes. (You should have approx. 6 c.)
- Peel apples. Dice.
- Heat skillet over medium high heat. Add fat and swirl in pan.
- Add squash to pan. Stirring frequently, allow it to brown. (This may take 20 minutes or more, depending on your pan.)
- When squash has browned, add salt and apples. Continue to stir for about 3 minutes.
- Add ginger, bone broth, maple syrup and nutmeg.
- Lower heat and cover.
- Cook until squash is falling apart, anywhere from 10 to 20 more minutes.
- Remove from heat.
- Scoop a cup or so of mixture into a high quality blender or food processor*. Puree. Repeat until entire batch is pureed well.
- Add coconut milk. Puree until incorporated.
- 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: