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Squash apple soup
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Squash apple soup
Prep Time
10 mins
Cook Time
30 mins
 

(Paleo, Whole30, gluten-free, dairy-free)

Servings: 4
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
  1. Cut both squashes, onion and apple into 1" cubes.
  2. Heat a large saucepan on the stove with a little cooking oil of choice. Add the onions and saute until soft.
  3. Add all the other ingredients, including the stock and allow to simmer for 25-30 minutes, or until the squash is soft.
  4. 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.