Apple Honeynut Squash Soup
Apple honey nut squash soup is the perfect transitional soup, taking you into the fall with all the flavors and warmth.
Ingredients
- 8 honeynut squashes, baked
- 2 red apples, roughly chopped
- 6 cloves garlic, crushed or sliced
- 1 onion, chopped
- 1 Tbsp garam masala
- 3 bayleaf
- 1 cinnamon stick
- 1 pinch saffron
- 4 Tbsp coconut milk (optional)
- 8 cups vegetable broth
- 2 cups filtered water
- sea salt to taste
Instructions
- Bake the Honey Nut Squash for about 45 minutes in the oven.
- Saute the onions and garlic in 1/2 cup of vegetable broth until soft.
- Add the honey squash into the pot and mix. The squash should already be soft. Add the rest of the vegetable broth and additional filtered water.
- Once simmering 5 - 7 minutes, the bay leaf and garam masala and 1 cinnamon stick. Let this cook for about 20 minutes.
- Once done, remove the bay leaf and the cinnamon stick. Use a hand blender to blend the soup.
- Add the apples right before serving. Drizzle with 1 tbsp of coconut milk and a pinch of saffron