Butternut Squash Carrot Apple Soup
10
Minutes Prep Time
20
Minutes Cooking Time
30
Minutes Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Cubed Butternut Squash
- 2 Cups Harvest Fresh Nantes Carrots, chopped
- 1 Cup Onions, chopped
- 2 Honey Crisp Apple, chopped
- 3 Garlic Cloves, minced
- 6 Cups Chicken Broth, low sodium
- 1 Can Coconut milk, light
- 1 Tbsp. Fresh Thyme, chopped
- 1½ Tbsp. Fresh Sage, chopped
- 1 Tbsp. Olive Oil
- 1 Tsp. Salt
- ¼ Tsp. Black pepper
Directions
- In a large pot, over medium heat, add oil, onions, sauté until translucent, add apples, sauté until apples have softened. Add garlic, thyme, sage and stir until fragrant.
- Add Carrots, cubed Butternut Squash, broth, coconut milk, salt and pepper, mix until all combined.
- On medium to high heat, bring to a boil, then reduce to a simmer, cover and cook for 10 minutes, until vegetables have softened.
- Using an Immersion blender, puree the soup until smooth and creamy.
- Remove from heat and ready to serve.
What You Need
