BUTTERNUT SQUASH AND APPLE SOUP

Ingredients:

• 2 pounds peeled cubed butternut squash (I buy pre-cubed)

• 2 apples, peeled and diced

• 1/2 red onion sliced

• 2 tbsp olive oil

• 1/2 tsp dry thyme

• 1/2 tsp garlic powder

• 1 tbsp salt

• 5-7 cups veg broth

• 1 tbsp maple syrup

• 2-3 slices Gluten-free bread

• 1 tbsp coconut oil

• 1 tbsp brown sugar or coconut sugar

• 1/4 tsp cinnamon

Directions

1. Preheat oven to 425.

2. Toss squash, apples and onion with olive oil, thyme, garlic powder and salt.

3. On a parchment lined baking tray bake for 20 mins. Add all ingredients to a blender including 5 cups warm veg stock (make sure blender lid is off otherwise heat will make it splatter everywhere - use a dish towel instead to cover blender).

4. Add more liquid to thin out. Add maple syrup. Salt to taste.

5. For croutons, cube bread and toss with melted coconut oil, coconut sugar and cinnamon.

6. Bake 5-7 mins until crunchy at 425F.

7. Garnish soup with crouton or plain yogurt and toasted pumpkin seeds.

View this post on Instagram

A post shared by Lauren Levy (@wrens_recipes)