Apple Butternut Squash Soup
* Starred instructions can be done a day ahead & kept in refrigerator
2 lbs oven roasted chunks of butternut squash (*mix 2 T The Tasteful Olive’s
Butter olive oil with 1 inch chunks in bowl, spread on parchment paper-covered
baking sheet and place in oven 325 20-30min. until fork pierces easily)
1 small onion diced* 1 garlic clove minced
1-2 organic Granny Smith apples, cored, peeled (save peel), and chopped
1 T The Tasteful Olive’s Butter olive oil
5 C chicken bone broth
2 ½ tsp The Tasteful Olive’s Himalayan Pink sea salt
2 T The Tasteful Olive’s Smeralda Apple balsamic vinegar
1 T The Tasteful Olive’s Maple balsamic vinegar
1 T real maple syrup
¼ to ½ tsp coriander and/or nutmeg ¼ tsp black pepper
¾ tsp turmeric powder 1 tsp crushed sage
4 to 6 chicken sausages (*cut in half, slice, fry in 1 ½ T The Tasteful Olive’s Butter olive oil)
Optional: one cooked* sweet potato for thicker soup
While assembling ingredients, have soup pot and blender ready. Sauté onion, apple, garlic in butter oil on medium heat, right in soup pot. Set aside. Fill blender halfway with broth. Put apple peels, butternut squash, and all 8 or so seasoning ingredients. Blend until smooth. (May have to do in two batches if blender is small. Any broth not needed in blender, pour in soup pot.) The blended ingredients go in soup pot. Heat on medium low about 15 minutes while making rest of meal. Add sausages last five minutes. Serve and drizzle with the Granny Smith Apple balsamic and a dollop of coconut cream.
Recipe by Sally Williamson
