Celebrate fall with this easy and delicious paleo, low carb, and GAPS-friendly Creamy Squash Apple Soup! It’s a perfect blend of sweet and savory and a wonderful way to warm up on a chilly day!
Better late than never.
I have to admit, before going on the GAPS diet the first time, squash was not my favorite thing in the world. In fact, I could probably count on one hand the amount of times I’d eaten squash in my life! Any kind of squash.
Kinda sad, isn’t it?
Even though my mom was one of those crunchy-before-it-was-cool people, she was (and still is) not a fan of squash. Consequently, I never was really given the opportunity to see if I really enjoyed it or not until I was out on my own.
A hidden gem.
Since then I’ve come to love squash and regularly include it in my diet. Whether it’s breakfast, lunch, dinner, or dessert, you can find me sneaking squash into my foods, even though my kids don’t really mind it. Being a a sneaky foodie is just so fun for moms…
Now that I’ve been practically living off squash for the past 6 months on my second go-round on the GAPS intro diet, I decided it was time to update this post with some new, more appetizing photos. ‘Cause I know how much people eat with their eyes first!
Creamy Squash Apple Soup
This soup is super yummy on a cold fall night and not hard at all to make. It also tastes great as a leftover, chilled or warmed up! I usually keep my leftovers in a mason jar in my fridge and just eat it straight from the jar. Not that you have to do that. You can feel free to pour it into a bowl like a civilized person…
Though I like this soup made out of butternut, you can use acorn squash, or even pumpkin, instead. Or you could use a mixture of leftover squashes. I like to use the round part of the butternut that’s leftover after making my 3-ingredient butternut pizzas, along with a whole acorn squash. It’s a yummy combo!
Creamy Squash Apple Soup
Free from grain, gluten, eggs, dairy, and sugar.
1 large butternut squash or acorn squash
1 large apple (or two, whatever kind you like)
6-8 cups broth or stock (veggie or meat)
sea salt, to taste
Peel squash and cut in half length-wise. Deseed your squash and chop into 1-inch pieces. Place in a large pot.
Peel and chop apple into chunks. (If you’re not doing the GAPS Intro diet peeling is not necessary.) Place in pot along with squash. Cover with stock or broth.
Bring to a boil, then simmer for about 20 minutes, or until squash is soft.
Scoop squash and apples into blender (I use this one), along with coconut milk. Puree until smooth, adding in your broth/stock until desired consistency is reached.
Stir in herbs and spices of choice.
Serve hot or chilled.
You’ll also love these delicious soups!