Soup is perfect this time of year! Whether it be a cup of soup with salad for lunch, a big bowl topped with protein for dinner, or just a little appetizer, soup is one of my favorite things to make. This recipe is paleo, gluten-free, vegetarian/vegan, healthy and quite yummy! Did I mention that it’s SUPER easy, too? You just can’t beat it!
Adapted from Elena’s Pantry
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium-large butternut squash, peeled, seeded and diced into 2 inch cubes
- 3 apples, peeled, cored and sliced (I used Fuji apples)
- 1 teaspoon cinnamon
- 8 cups low-sodium vegetable stock (you can also use chicken stock or 1/2 stock and 1/2 water)
- Pepita seeds
- Salt + Pepper
- In a large pot, warm the olive oil.
- Carmelize the onion, sautéing 10-12 minutes or until golden brown.
- Add the butternut squash cubes, apple slices and cinnamon. Cook for 10 minutes.
- Pour stock into the pot and bring to a boil.
- Reduce heat and simmer for 30 minutes or until the butternut squash and apple are tender.
- In a Vitamix blender, puree the soup in small batches. I did this in 3 batches.
- When ready to serve, heat a small pan on low and toast the pepita seeds. Garnish the soup with the seeds and sprinkle with salt and pepper.
We had ours for lunch alongside a spinach salad. We have leftovers for the week. Vince can eat a big bowl of soup with roasted chicken for dinner, while I can eat mine as-is with a salad. Perfect, healthy soup for a cold day!
Made with Love, Linda