Servings For
Prep Time (minutes)
Cook Time (minutes)
Ingredients List
1 Tablespoon of extra virgin olive oil (or coconut oil)
1 1/2 cups diced yellow onion (1 large onion)
1 large butternut squash, peeled, cleaned and cubed
1 large or 2 small red apples cored
1 medium green apple cored
2 cups of chicken stock
1 teaspoon of salt
1/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 can of light coconut milk
2 Tablespoons brown sugar (optional)
1 pinch of cinnamon
Directions
1 Saute the onions in olive oil on medium heat in a stock pot or slow cooker until translucent for about 8 minutes. With a vegetable peeler, peel the squash, cut it into cubes, and add to the pot or slow cooker giving it a quick stir.
2 Add the apples, broth, salt, pepper, nutmeg, brown sugar (optional), and cayenne pepper and simmer for 1 hour stirring occasionally or set the slowcooker on LOW for 6-8 hours or HIGH for 3-4 hours until the butternut squash is tender.
3 Add the can of coconut milk when soup is almost done, and puree the soup with an immersion blender until the mixture is smooth. When serving, dollop with sour cream, a pinch of cinnamon, and a few pepitas for garnish.
All recipes posted are from actual Kitchen Designs' kitchens, Kitchen Designs Facebook, Instagram, and Twitter followers, and contributing professional chefs, restaurants, & nutritionists. A special thank you to our amazing clients for sharing many of these recipes and to our dearest Aunt Jeannie and Nonna, who at ages 92 and 85 respectively, have given us the greatest gift to pass down to future generations.Thank you for submitting your recipes!
