I based this recipe on Cooking Traditional Food‘s Apple and Butternut Soup found in Back to Basics.
Here’s my version!
Cinnamon Apple Butternut Soup
1. In food processor with grater attachment, grate the following:
- 6 apples, peeled and cored
- 2 carrots, peeled and trimmed
- 1/2 onion, peeled and trimmed
(You could also just chop them up into small pieces).
Set aside.
2. Heat 3 TBSP coconut oil in large soup pan over medium-high heat. When coconut oil has melted add 2 butternut squash (peeled and cubed), the grated apple, carrot, and onion mixture, and 1 cup apple cider. Heat until squash is tender, about 20 minutes. Mash with potato masher, and heat an additional 5-10 minutes until the butternut squash is completely tender.
3. Remove butternut mixture from the pan, and place in large bowl. Food process in batches and return to soup pan. Add 4 cups chicken stock and the following spices:
- 2 teaspoons cumin
- 2 teaspoons curry
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon cardamom
- 1 teaspoon salt
- 1/2 teaspoon cloves
4. Stir until spices are mixed well, then heat on medium heat 15 minutes or until heated through. Serve in soup bowls and garnish with a sprinkling of cinnamon.
Shared on:
Simple Lives Tuesday Pennywise Platter Thursday Live RenewedTurning the Table Thursday Things I Love Thursday It’s a Keeper Thursday Full Plate Thursday Traditional Tuesdays Alimentary Tuesdays, Sunday Night Soup
| Lea Harris founded Nourishing Treasures in 2006. Just a mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine. Lea is a Certified Health Coach graduate from Beyond Organic University. Follow Nourishing Treasures on Facebook, @NourishTreasure on Twitter, and subscribe to our newsletter. Lea is also a contributor for Nourished Living Network. Disclaimer: I use affiliate links wherever possible. So if you click on a link, and make a purchase, I might make a small commission. |
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This looks so delicious. i just pinned it to Pinterest!
Your soup looks so delicious, I just love the addition of the Apple and all the seasons work so well together. Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you will have a fabulous week and come back soon!
Miz Helen
Miz Helen recently posted..Whats For Dinner Next Week 10-9-11
This looks yummy, and simple! I’m going to be hosting a blog carnival specifically for soups, stocks and chowders, starting this Sunday. I would love it if you would come over and post this recipe. Here’s a link with more info.
http://easynaturalfood.com/2011/10/17/introducing-sunday-night-soup-night/
I hope to see you there!
Debbie
Looks amazing! I love your use of the spces they sound like they will make a wonderful array of flavor profile plus each of them pack a powerful medicinal benefit. Its like taking preventative medicine in the form of a yummy yummy soup!
Leon @ Organically Thought recently posted..Comment on Alimentary Tuesdays Blog Carnival by Leon
Thanks so much for sharing this recipe with Sunday Night Soup Night. I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe!
Debbie @ Easy Natural Food recently posted..Sunday Night Soup Night! 11/6/2011