Cinnamon Apple Butternut Soup

Cinnamon Apple Butternut Soup

1. In food processor with grater attachment, grate the following:

  • 6 (cored) apples
  • 2 carrots
  • 1/2 onion

(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.

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Lea Harris founded Nourishing Treasures in 2006. 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, and a Certified Aromatherapist graduate from Aromahead Institute.

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