Butternut Squash Apple Soup
Ingredients:
1-2 Tbsp Olive Oil (can substitute butter or ghee)
1 Onion
2 cloves Garlic, minced
1 Butternut Squash, Small to Medium (or, 1-2 packs of precut butternut squash, fresh or frozen)
2-3 Apples, medium, cored and largely chopped
2 Tbsp fresh Ginger, minced or grated
1 tsp ground cardamom
(Optional spices: sage, cayenne, or oregano)
1 tsp Salt (or to taste)
1 tsp Black Pepper (or to taste)
4 C Bone Broth
⅔ C canned Coconut milk
Pepitas as a garnish (pumpkin seeds)
Directions:
In a large saucepan, heat the olive oil over medium heat. Add the onion and cook for 10-12 minutes, stirring often.
Add apples and squash and continue to cook while stirring for 10-12 minutes. You could also cook the butternut squash in the instant pot and add in once the apples are cooked.
Stir in the ginger, cardamom, salt, and pepper. Add the broth and turn up the heat so the soup comes to a boil. Once boiling, turn down the heat and add in the coconut milk.
Either using an immersion blender or transferring the contents to a blender, blend until smooth. You may want to wait a little while until the contents have cooled.
Pour into bowls and serve with pepitas.