Carrot Apple Butternut Squash Soup


TIME


Prep Time: 15 mins

Total Time: 45 minutes


Makes: 6 serving


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.


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Recipe Source: Living Plate RX Meal Plans



 

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