Prep Time (minutes)
Cook Time (minutes)
1 Tblsp of coconut oil
1 cup sliced yellow onion
1 rib celery
2 carrots chopped
4 cloves garlic, diced
1 large butternut squash, peeled, cleaned and cubed
2 cups of good apple cider
1 green apple cored
6 cups of veggie or chicken stock
1/4 cup dark brown sugar (optional)
2 tsp of Kosher salt
1 pinch of ground cinnamon
1 pinch of ground nutmeg
1 pinch of ground clove
¼ Tablespoon of ground coriander
2 Tablespoons of sour cream and pepitas for garnish (optional)
1 Melt the coconut oil on medium heat in a stock pot and saute onions, celery, carrots, and garlic until translucent for about four minutes. Add the butternut squash and give a quick stir.
2 Add the apple cider, cored apple, and the stock, and the chicken (or vegetable) stock. If adding brown sugar (optional), add it now and be sure to cover everything with liquid. Add the salt and remaining the spices and simmer for 1 hour stirring occasionally.
3 Puree the soup with an immersion blender until the mixture is smooth. You can freeze any leftover soup. When serving, dollop with sour cream and a few pepitas for garnish.