Prep Time: 15 minutes | Cook Time: 60 minutes | Total Time: 75 minutes

Submitted by Lesley Levinski

Ingredients:

• 2 medium butternut squash, cubed
• 2 carrots, diced
• 1 large onion, minced
• 3 stalks of celery, chopped
• 2 cloves of garlic, minced
• 2 apples, peeled and diced
• 8 cups of stock, vegetable or chicken
• 1T butter or olive oil
• Salt and pepper to taste

Directions:

1. Peel the squash and cut into cubes, place on baking sheet and season with salt and pepper. Bake in the oven at 375 degrees for 40 minutes, or until squash is soft enough to blend.
2. Pan fry the onion, celery and garlic until the onions are translucent.
3. Steam or boil carrots until soft.
4. Cook the peeled apples in approximately 1 inch of water until soft.
5. Blend all cooked ingredients together. Slowly add the broth until it is the desired consistency.
6. Simmer the soup on the stove top for 7 minutes, then serve with your favourite toppings (shredded Parmesan cheese, pumpkin seeds, parsley, hemp hearts, etc.).

Notes:

There are so many for wonderful options for this flavourful soup! I love my traditional, but if you’re wanting to spice it up here’s what you could add:

For a Mexican flair – 2tsp cumin, 1tsp chili powder and top with cilantro, goat cheese and pumpkin seeds.

For a Thai flair – 2tsp red curry paste, top with cilantro and toasted coconut flakes.