Butternut Squash Apple Soup

The OC Nutritionist - Susan Pugach / Butternut Squash Apple Soup

Butternut Squash Apple Soup



2 teaspoons organic virgin coconut oil
1 medium butternut squash (4 cups)-peeled, seeded and cubed
1 large organic Fuji apple-peeled, cored and cubed
1 small red onion-peeled and sliced
2 large garlic cloves-peeled and grated
2 teaspoons Himalayan pink salt- or to taste
5 cups organic chicken or vegetable stock*
1 bay leaf
¼ teaspoon fresh grated ginger or 2 drops ginger essential oil
Fresh ground black pepper to taste
2 teaspoons raw honey (optional)
Goji berries and dried blueberries to top soup with (optional)


1. Place coconut oil in a large pot with a lid and heat over medium heat until melted. Add butternut squash cubes, Fuji apple cubes, red onions, garlic and pink salt. Cook over medium heat for 5-7 minutes until apple and vegetables start to get soft.

2. Add the chicken or vegetable stock to the pot along with the bay leaf, ginger, and black pepper to taste. Stir soup until well mixed, cover pot, and simmer over medium-low heat for 20-30 minutes until squash and apple are tender.

3. When the soup has finished cooking, remove the bay leaf, add honey if using, taste and adjust seasoning if needed. Puree with a immersion blender until smooth. Or you can scoop apple and vegetables into a regular blender with a small amount of the stock and blend until smooth. Use a towel to hold down the top firmly so it doesn’t pop off the blender and burn you.

4. Pour soup back into pot if using a regular blender and stir to combine with the stock. Place soup into serving bowls and sprinkle with goji berries and blueberries if using. Enjoy!

Adapted fromA Harmony Healing

Susan Pugach

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