Butternut Squash and Apple Soup


1 butternut squash (~3 lbs)

2 small yellow onions, chopped

2 tablespoons coconut oil

4 large apples, cored and cut into 4-5 chunks (Peeling is optional. A suggestion is to use at least 1-2 tart apples mixed with 1-2 sweet apples)

4 cups vegetable stock

½ teaspoon ground cinnamon

½ teaspoon turmeric

½ teaspoon sea salt

Dash of ground nutmeg


  1. Peel the squash. If you have a decent vegetable peeler, that will work. Alternatively, you may need to use a paring knife, which is more tedious.
  2. Remove the seeds and cut into 1-2 inch chunks. *Note: you can also roast your squash ahead of time or cook it in the slow cooker. Either method works well.
  3. Heat your oil in a large pot over medium heat.
  4. Sauté the onion until soft, at least 5 minutes.
  5. Add squash, apples, stock, cinnamon, turmeric, salt, and nutmeg.
  6. Bring to a boil, then reduce the heat. Allow to simmer for 20 minutes.
  7. Make sure the squash is nice and soft. Puree with a hand held (immersion) blender or transfer the soup, in batches, to a regular blender and blend until smooth. Enjoy!

Credit: https://happyhealthymama.com/butternut-squash-and-apple-soup-with-apple-gruyere-panini.html

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