Super Easy, Delicious and Totally CLEAN!
A soup that screams Fall! Crisp apples, sweet butternut squash and colorful carrots.
Here’s to a tasty hearty soup that is soul satisfying.
Betsy’s Butternut Squash Soup
1 onion chopped
2 ribs of celery diced
2 carrots diced
2 Tbl. Olive Oil
6 Cups peeled and cubed butternut squash
2 apples cored and diced (skin on)
4 C Chicken or Vegetable stock
1/2 tsp coriander
1 tsp salt
1/2 tsp pepper or fresh ground to taste
2 C Hazelnut milk (add at end of cooking)
Saute onion, celery, carrots in olive oil on medium heat until soft.
Add seasonings, stock, apples and butternut squash.
Bring to a boil and simmer for approximately 30-40 minutes until squash is soft.
Using an immersion blender, blend soup until pureed to desired consistency.
Whisk in the hazelnut milk.
Check seasonings and adjust according to your taste.