Right now the best soup I have EVER made. Thank you ginabnutrition for this recipe (found on her instagram).

The fall flavors of this soup are just incredible, and I love that this soup uses seasonal ingredients. I made a few adjustments based on ingredients I had at home to her original recipe (adjustments will be put in parentheses like so) and the final product still tasted divine!

Here’s how I made this

Butternut Squash and Apple Soup

INGREDIENTS

• 2 tbsp olive oil
• 1 yellow onion, chopped
• 3 cloves of garlic (minced)
• 1 cup diced sweet potato
• 1 cup diced butternut squash
• 1 3/4 apples, cored and chopped (I used two apples because I didn’t want any waste, and the apples I used were small)
• pinch nutmeg and cayenne (I didn’t have this, so I used a pinch of chili powder and cinnamon)
• 1 1/2 tsp ground ginger
• 1 1/2 tsp curry powder (I used 3 tsp combo of a mix of garlic powder, cilantro, paprika, cumin and allspice since this is what I had at home)
• 2 tbsp thick coconut yogurt (I used 2% fage greek instead)
• 2 3/4 cup veggie stock
• 1 tin of chickpeas, drained and rinsed
• Sea salt and black pepper to taste

INSTRUCTIONS

1. In a large pan, heat the olive oil, then add the onion and garlic. Sweat until translucent
2. Add the apple, sweet potato and butternut squash along with the veggie stock and spices. Bring to a boil, then turn down to simmer and cover for 20-25 min.
3. When sweet potato and butternut squash are tender, add in chickpeas and yogurt. Cook for a couple more min (I cooked for 5 more min)
4. Transfer to a blender (or food processor). Blend until smooth.
5. Taste and season with any more salt pepper and spices to your preference. Serve with a hunk of bread or toasted pumpkin seeds/pepitas (heat with oil spray on pan season with salt and pepper).

Enjoy and let me know if you ahavabite by commenting or tagging me on instagram!