Creamy Squash & Apple Soup

Celebrate fall with this delicious and easy to make Creamy Squash & Apple Soup!

Creamy Squash & Apple Soup by Raia's Recipes
This soup is super yummy on a cold fall night and not hard at all to whip up. It also tastes great as a leftover. You can use butternut or acorn squash, I like to use both. After making yummy butternut squash pizzas for lunch, I roast the leftover bottom half of the butternut and a whole acorn squash. Yum!
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Creamy Squash & Apple Soup
Free of grain, gluten, eggs, dairy & sugar.
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  1. 1 large butternut squash or acorn squash
  2. 1 large gala apple (or two, or another sweet apple)
  3. 6-8 c. veggie or chicken stock
  4. garlic salt, basil, oregano, salt & pepper to taste
  5. 1/2 c. coconut milk (I like to make my own)
  1. Preheat oven to 400.
  2. Cut squash in halves or quarters, scoop out seeds, and roast until fork tender (about 45-50 minutes).
  3. While squash is roasting, chop apple into chunks and place in large pot with stock.
  4. Bring to a boil, then simmer for about 20 minutes, or until apples are soft.
  5. Scoop roasted squash out of peel and into blender. Add apples and puree until smooth (you may have to do this in batches).
  6. Pour back into pot, stir in herbs, spices, and coconut milk.
  7. Enjoy!
Raias Recipes
{This recipe is shared at 100 Plus Apple Recipes, Blogger’s BragsFlashback FridayFull Plate ThursdayGAPS Recipe Round-Up, Gluten Free Wednesdays, Great Idea Thursdays, The HomeAcre Hop, The Homestead BarnMerry MondayNatural Family FridayPennywise PlatterRaising Homemakers, Real Food Wednesday, Shine, Thank Goodness It’s MondayWaste Not Want NotWellness WednesdaysWildcrafting Wednesday, Wonderful Wednesday, The Yuck Stops Here.}

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