Ingredients:
(Serves 8-10)
1 Large Onion, chopped
3 garlic cloves, crushed
2 Large Carrots, chopped
3 Large Celery, chopped
2 Medium/Large Butternut Squash, Roasted (see details)
2 medium apples, chopped
2 Containers Organic Low Sodium Chicken Stock (About 8 Cups)
Extra Virgin Olive Oil
Avocado Oil
1 Tbps Apple Cider
Pepper
1 Tbsp cumin
A bushel of fresh thyme sprigs
3 Bay Leaves
*Optional topping: Cayenne powder & Organic Crème Fraiche
How To:
1. Preheat Oven to 425. Cut your Butternut Squash in half, lay In baking sheet stomach side up. Drizzle
with avocado oil, salt & pepper and bake for 50 minutes.
2. When Squash is ready, let cool a little so as not to burn yourself. Then remove squash meat and set
aside.
3. In a large pot over medium heat, drizzle 3 Tbsp of EVOO, add the onion and season with a little salt
to get them going. Once golden, add the celery, carrots, garlic and season with salt and pepper, stir
and let cook another 5 minutes or so. Then add the apples and cumin, and stir and cook another 5
minutes.
4. Add the chopped butternut squash, stir and then add the bay leaves and thyme. Pour the chicken
stock, season and higher the heat to bring the soup to a boil. Once it boils, reduce heat to medium
low and cover. Let cook for 30 minutes.
5. Remove from heat, add the apple cider, stir and then blend/puree your soup until nice and velvety.
6. I served mine with a sprinkle of cayenne pepper and a dollop of organic crème fraiche with a drizzle
of extra virgin olive oil.
