Take advantage of all the winter squash and make this squash apple soup for a hearty, cozy meal!
Who doesn’t like soup? There’s just something so warm and cozy about huddling around a bowl, or a mug, of yummy soup as the days get darker earlier, isn’t there?
Now, those of you who have been following me for a while know that I love pumpkin soup. I’m the only one in the family that does, though. However, I’ve been getting a little sneaky recently and putting things like squash and pumpkin and sweet potato in other soups and casseroles (but don’t tell anyone!). I love the fact that sometimes I can disguise them as carrots in my ham and potato soup, or my chicken vegetable soup … it will just be our little secret, right??
I love fall flavors. Especially when the winter squashes are so much cheaper than any other time of the year. And my brain got ticking over. Again. Which can be quite dangerous at times. But I thought to myself, what if I make an adaptation of my pumpkin soup but uses a whole pile of other squashes as well as pumpkin? And what if I make it really into a fall-flavored soup by adding apples? Huh? Where did that come from? See, told you my brain can be dangerous at times! But you know what? This squash apple soup works so well. And you don’t really need too much other seasonings, but by all means try things like cloves, or chili powder, or anything else you think would make it feel even warmer and cozier!
Now I like my soups so thick that you a spoon can stand up in them unsupported, but feel free to thin it out a with a bit more chicken broth if you like them a little thinner! And this is perfect with homemade bread, such as my Paleo English muffins, or my Paleo bread (recipes coming soon!). Or add some chicken sausage in it for extra protein. Or spinach for extra veggies. The choices are endless!
Check this squash apple soup out, while the winter squashes are around and let me know what you think!
Squash apple soup
(Paleo, Whole30, gluten-free, dairy-free)
Ingredients
- 1 acorn squash peeled, seeds removed and cubed
- 1 tin of pumpkin puree 425g
- 1 butternut squash peeled, seeds removed and cubed
- 1 apple seeds removed and cubed
- 1 onion coarsely chopped
- 3 cups chicken stock
Instructions
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Cut both squashes, onion and apple into 1" cubes.
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Heat a large saucepan on the stove with a little cooking oil of choice. Add the onions and saute until soft.
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Add all the other ingredients, including the stock and allow to simmer for 25-30 minutes, or until the squash is soft.
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Using either an immersion blender or a food processor, blend the soup until desired texture and enjoy!
Recipe Notes
Can be stored in the refrigerator for 3-4 days in a sealed container, or in the freezer for 1-2 weeks.
