Saturday, December 29, 2012

Butternut Squash Pumpkin Apple Black Pepper Soup

A delicious, warm spicy soup with a bit of sweetness that will still heal and seal your gut!


  • 1 large yellow onion, chopped
  • 4 Tbsp olive oil, coconut oil, or butter depending on food restrictions and preferences
  • 1 large butternut squash
  • 2-3 tart green apples, chopped 
  • 1 cup pumpkin puree
  • 5-6 cups bone broth (I went with beef, but chicken would work fine, or even veggie) Only use enough to just cover the fruit and veggies in the pot for a richer creamier soup.
  • 1/2 tsp nutmeg
  • 1 tsp or more cinnamon
  • 1/2 tsp cayenne
  • 1/2-1 Tbspn black pepper
  • salt to taste (smoked salt is particularly wonderful in this recipe)


  1. Preheat oven to 400 degrees. Cut butternut squash into quarters. Scrape out seeds and pulp, coat in roughly half of the oil, and roast for about 20 minutes while preparing the rest of the recipe.
  2. Set a large cook pot or dutch oven over medium heat and heat the remaining oil for 1-2 minutes. Do not brown it. Sauté the onion in he oil for about 5 minutes.
  3. Peel (you can use a potato peeler) the squash once roasted and cooled. Then dice. The smaller you cut up your in ingredients, the faster they'll cook.
  4. Add squash, apple, pumpkin, and broth to the pot. Bring to a rollicking boil. 
  5. Add spices and stir well.
  6. Cover and simmer and for 30-60 minutes or until squash and apples soften.
  7. Puree thoroughly once everything is soft.
  8. Add salt and spices to taste, and garnish with chives or parsley.
Enjoy for a few days and/or freeze for later. This soup should be nice and thick, almost creamy.

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