Categories to Explore

Carrot Apple Butternut Squash Soup

1 sweet yellow onion, chopped
1 Tbsp Chosen Foods avocado oil*
1 cup raw cashews
1 Fuji apple, chopped with core removed, do not peel
1 large carrot, chopped, do not peel
2 pounds chopped Butternut squash (about a 3 pound squash)
4 cups low sodium vegetable or chicken broth/stock (use vegetable stock for vegan recipe)
1 tsp thyme
1/2 tsp salt

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 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. Recipe makes 4 large bowls of soup.

*Use code milknhoney20 for 20% off on chosenfoods.com

More to explore...

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Balance blood sugars optin

Get a Free Guide on Balancing Blood Sugar with Fat, Fiber & Protein

*By entering your email, you also agree to receive our newsletter. Unsubscribe at any time.

This site uses cookies to help improve your user experience. You acknowledge your acceptance by clicking Accept. Read our Privacy Policy here.