Go Back
Print

Butternut Fruit Soup

Author Kath Younger

Ingredients

  • 1 medium sized butternut squash
  • 1 container of veggie broth
  • 1 carrot
  • 2 celery stalks
  • 2 apples
  • 1 pear
  • 1 tsp cinnamon
  • 1 clove of garlic or 1 tsp minced garlic
  • 1/4 tsp allspice
  • Pinch nutmeg
  • Pinch cayenne
  • yogurt
  • walnuts
  • cinnamon

Instructions

  • Peel, de-seed, then chop a medium sized butternut squash.
  • Add a container of veggie broth, a carrot, 2 celery stalks, 2 apples and 1 pear.
  • Add: cinnamon, garlic, allspice, nutmeg, and cayenne.
  • Stir.
  • Slow cook on LOW for 3.5 hours.
  • Blenderize (either in a traditional blender or stick-blender).
  • Serve with yogurt, walnuts and cinnamon!