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By Lauren Holden

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Butternut Apple Fall Soup [Dairy-Free, Vegan, Paleo, Whole-30]

September 17, 2019

All the fall flavours in every spoonful!

Butternut Apple Fall Soup [Dairy-Free, Vegan, Paleo, Whole-30]

I feel like I say this a lot, but I just can’t help myself… I am obsessed with this! I tend to get obsessed with a lot of things I really liked & this is definitely something I am really liking!

Butternut Apple Fall Soup [Dairy-Free, Vegan, Paleo, Whole-30]

Cinnamon, turmeric, ginger, butternut squash, apple! I feel like this soup is such a unique combination but the flavours play really well together! It is also actually so easy to make as long as you have some sort of blender on hand & requires minimal prep & clean-up, win-win!

Butternut Apple Fall Soup [Dairy-Free, Vegan, Paleo, Whole-30]

As usual, let’s not waste any time & rather get right into the recipe! Make sure to tag me over on Instagram so I can share your deliciousness on my stories! I absolutely LOVE seeing when you make my recipes & hearing your feedback! To easily save my recipes you can pin them, here!

Print Recipe
Butternut Apple Fall Soup [Dairy-Free, Vegan, Paleo, Whole-30]
All the fall flavours in every spoonful!
butternut apple soup
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
  • 2X 454 grams butternut squash, roughly diced I bought mine pre-packaged & chopped to make things easier. You can also buy it frozen. This was about 5-6 cups for me of squash.
  • 1 + 1/2 cups chicken broth (or vegetable broth for a vegan option)
  • 1 + 1/2 cups milk of choice (I used unsweetened cashew to keep this recipe dairy-free & vegan)
  • 1/2 tsp pink salt
  • 2 apples (I used gala), roughly diced
  • 1/2 large white onion (red or yellow would also work) roughly diced
  • 1 tbsp brown butter ghee (from Lee’s Provisions) (use coconut oil or extra-virgin olive oil for dairy-free/vegan)
  • 1 inch piece ginger roughly diced
  • 1 tbsp thyme, dried
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • Black pepper to taste
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
  • 2X 454 grams butternut squash, roughly diced I bought mine pre-packaged & chopped to make things easier. You can also buy it frozen. This was about 5-6 cups for me of squash.
  • 1 + 1/2 cups chicken broth (or vegetable broth for a vegan option)
  • 1 + 1/2 cups milk of choice (I used unsweetened cashew to keep this recipe dairy-free & vegan)
  • 1/2 tsp pink salt
  • 2 apples (I used gala), roughly diced
  • 1/2 large white onion (red or yellow would also work) roughly diced
  • 1 tbsp brown butter ghee (from Lee’s Provisions) (use coconut oil or extra-virgin olive oil for dairy-free/vegan)
  • 1 inch piece ginger roughly diced
  • 1 tbsp thyme, dried
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • Black pepper to taste
butternut apple soup
Instructions
  1. In a large pot, add the butternut squash, broth & milk of choice. Let cook over medium heat for 10-15 minutes, until the squash is able to be pierced with a fork.
  2. Add the rest of the ingredients & turn the heat to low, allowing the mixture to simmer for another 10 minutes.
  3. Remove the pot from the heat & let cool for a minute or two before adding into a large blender. I used a Vitamix but you could also try using an immersion blender if you have one & keeping everything in the original pot.
  4. Pulse/blend for a minute or two until the soup is creamy & smooth.
  5. Serve warm with your desired toppings. I topped with some warm melted coconut butter, fresh thyme sprigs, & pecans, enjoy!

Comments

  1. Joanne Stewart says

    September 21, 2019 at 11:31 pm

    I made this for supper tonight, so good! Thanks for the recipe. The funny thing is, I don’t like soups, but love this. I ate the entire bowl!

    Reply
    • admin says

      September 22, 2019 at 3:24 pm

      YAY! That is so great to hear! 🙂

      Reply

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