Apple Butternut Squash Soup

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Ingredients

  • ¹/3 cup minced yellow onion
  • 1 Tbsp. extra virgin olive oil
  • 1 Opal® apple, cored and minced (skin on)
  • 1 cup cubed, peeled oven roasted butternut squash
  • 1 cup low sodium organic vegetable broth
  • ½ tsp. minced garlic
  • ¼ tsp. ground cinnamon
  • ¼ tsp. black pepper
  • ¼ tsp. sea salt
  • 1 tsp. sprouted pumpkin seeds (optional)
  • ¼ cup pure maple syrup
  • 1.5 tsp. pure vanilla extract
  • 1 Opal® apple, minced

Directions

  1. In a small saucepan over low heat, sauté onion in olive oil until translucent.
  2. Transfer to mini food processor and add minced apple, roasted butternut squash, broth, garlic, cinnamon, pepper, and sea salt.
  3. Blend until smooth. Transfer blended soup back to the saucepan
  4. Heat on low to warm through, stirring occasionally, about five mins. Garnish with pumpkin seeds (optional).