Carrot Apple Butternut Squash Soup
This Carrot đ„Apple đ Butternut Squash soup is perfect for using these kitchen staples. Slightly sweet from the addition of the apple, it also incorporates a special ingredient that you might not be expecting [hint: it makes it so creamy]. Loaded with vitamin A, and fiber, this soup delivers on nutrition đand taste đ. It's a looker đtoo – add some chopped chives and a drizzle of olive and it is "company-worthy.
SERVINGS 6
Ingredients
- 1 onion sweet yellow chopped
- 1 Tbs olive oil
- 2 cup cashews
- 1 apple chopped, unpeeled, and core removed
- 1 cup carrot chopped and unpeeled
- 2 lb butternut squash chopped
- 4 cup vegetable broth stock low sodium
- 1 tsp thyme
- 1/2 tsp salt
Instructions
- Chop onion, apple, carrot, and butternut squash. Leave apple and carrots unpeeled.
- Heat oil in large pot. Add onion and sauté for 5 minutes.
- Add cashews, stir, and sauté for 5 minutes.
- Add apple, carrot, and butternut squash. Stir together and cook for 5 minutes with lid on. Add vegetable stock, thyme, and salt.
- Bring to a boil, reduce heat, and simmer with the lid on for 15-20 minutes until squash is soft. Remove from heat.
- Using an immersion blender, purée in the pot, or transfer to a stand blender in batches and purée.
