Butternut Squash and Apple Soup

This Butternut Squash and Apple Soup is perfect for the season and Whole30 + paleo friendly!


2 small butternut squash, or 1 1/2 large 4 tbsp butter or ghee Salt Pepper 1 onion, roughly chopped 1 carrot, roughly chopped 2 tsp curry powder, hot or mild depending on taste 2 cups chicken stock 2 cups fresh apple cider 1 tsp kosher salt 1/2 tsp pepper 1/2 tsp cayenne pepper, optional

Cut the butternut squash in half length wise. Season with salt and pepper and place one tablespoon of butter or ghee on each squash. Roast at 350F for 30-40 minutes.

Combine the onion, carrot, curry powder, and butter or ghee in a large stock pot over medium heat.

When the squash is ready, scoop it out in chunks and add it to the veggies in the pot.

Add all remaining ingredients and simmer for 30 minutes over medium heat, or until all veggies are soft.

Use an immersion blender or blender to puree all ingredients until smooth.

Serve & enjoy!