Healthy Butternut Squash & Apple Soup
It’s soup season and I have to say my family and I love soup! Especially on cold snow days. I made this butternut squash and apple soup last year and it was a huge hit. I decided to make it again. This time we not only used butternut squash from our garden but we also had delicious apples from our apple trees on the property!
I am so in love with the opportunity to have some land so we can have our garden, orchard and I can’t forget my wonderful chickens and ducks.
It’s difficult to think anything but pleasant thoughts while eating homegrown vegetables!
Our goal as a family is to become more and more self-reliant and providing our family healthy and clean food.
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Butternut Squash is high in potassium, magnesium, fiber, and antioxidants to name a few.
Nutrition facts about butternut squash
Here are some key points about butternut squash.
- Butternut squash, or winter squash, is harvested in the fall but it keeps well for several months.
- It is a good source of fiber, potassium, magnesium, and antioxidants and several other key nutrients.
- The nutritional content of squash makes it beneficial for digestion, blood pressure, and for healthy skin and hair, among others.
- Squash can enhance or form the basis of a range of sweet and savory dishes.
Do you grow butternut squash? What is your favorite dish to make with them?
This soup is absolutely delicious and perfect for leftovers! I packed this soup up the next day for my husband to take to work for lunch. This soup tastes even better the next day the spices sink in even more to bring out even more flavor!Print
Thick, creamy, and absolutely fantastic, this Butternut Squash Apple Soup is a great winter warmer and super easy to make!
- 3 cups butternut squash peeled and cut into cubes
- 4–6 cups bone broth (depending on how thick you like it)
- 1 cup onion diced
- 1 tbsp grass fed butter
- 2 apples (diced)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp ginger
- Wash, peel, remove seeds and cube squash
- Add all ingredients to a large pot, or dutch oven.
- Bring to a boil and simmer for 15 minutes, or until the squash is tender.
- Using an immersion blender, puree the soup.
- Taste for seasoning, and adjust if necessary.
Your Friend & Coach,