Butternut Squash with Apple Soup

Food As Medicine:

Butternut squash is one of the most common winter squashes. It is low in calories, but high in many nutrients including Vitamin A, Vitamin C, magnesium and has more potassium than a banana. It is also high in fiber which is beneficial to a healthy digestive system and microbiome. #soup #sides

Ingredients:

• 2 teaspoons coconut oil

• 1 small yellow onion, chopped

• 1 clove garlic, finely chopped

• 2 teaspoons finely chopped fresh ginger

• 1 teaspoon red curry paste, more to taste

• ½ teaspoon sea salt

• 2 medium sized green apples peeled and cut in pieces

• 1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups

• 2 cups homemade bone broth or gluten free chicken broth

• 1 can (14 ounces) full fat coconut milk (unsweetened)

• Chopped cilantro as you wish for a garnish

Directions:

1. Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes.

2. Stir in curry paste and salt and cook 1 minute longer. Stir in apples, squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes.

3. Either use your immersion blender and other blender and mix up until creamy. Salt and pepper to your liking, add cilantro to each bowl.