Carrot Apple Butternut Squash Soup

Print Recipe

Prep Time: 15 mins | Total Time: 45 minutes | Makes: 6 servings

INGREDIENTS

• 1 sweet yellow onion, chopped

• 1 Tbs olive oil

• 2 cup cashews , raw

• 1 fuji apple, chopped, unpeeled, and core removed

• 1 large carrot, chopped and unpeeled

• 2 lb chopped butternut squash about a 3 pound Squash

• 4 cup vegetable broth (stock low sodium)

• 1 tsp thyme

• 1/2 tsp salt

• 
  

DIRECTIONS

Prep

1. Chop onion, apple, carrot, and butternut squash. Leave apple and carrots unpeeled.

Make

1. Heat oil in large pot. Add onion and sauté for 5 minutes.

2. Add cashews, stir, and sauté for 5 minutes.

3. Add apple, carrot, and butternut squash. Stir together and cook for 5 minutes with lid on. Add vegetable stock, thyme, and salt.

4. Bring to a boil, reduce heat, and simmer with lid on for 15-20 minutes until squash is soft. Remove from heat.

5. Using an immersion blender, purée in the pot, or transfer to a stand blender in batches and purée.

Recipe Source: Living Plate RX

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