I decided to try this recipe in the back of The Shred Diet book. DELISH! It's similar to the butternut squash soup that I usually make, the only exceptions being this recipe is missing the can of coconut milk & it also uses an apple where my recipe does not.
This soup is 'souper' good. A little bit sweet, a little bit savory and a whole lotta delicious! Make this soup! It's good for you!☺
Succulent Butternut Squash Soup via The Shred Diet
2 T butter
1 large onion, chopped
3 cups butternut squash (peeled, seeded, cubed)
*Costco sells 4 cups of butternut squash already to go for $4.99 (totally worth it!!).
1 Granny Smith apple (peeled, cored, diced)
1 cup carrots (peeled, diced)
1 cup apple cider
3 cups low sodium chicken broth
1/2 tsp thyme
1/2 cup light cream
1/4 tsp nutmeg
1 tsp salt
1/4 tsp pepper
Melt butter in a large pot over medium-high heat. Stir in onion and cook until soft, about 5 minutes. Add squash & apple and saute for 5 minutes, or until beginning to soften.
Add carrots, cider, broth, thyme and bring mixture to a boil. Reduce heat to simmer, cover & cook until squash & carrots are tender (approximately 15-20 minutes).
Carefully puree the soup in small batches in a blender (I used an immersion blender). Once soup is pureed, return to pot and stir in the cream. Season with nutmeg, salt & pepper. Let simmer for 5 minutes more, then serve.