Easy Apple and Butternut Squash Soup
Cozy up to a warm bowl of this sweet and savory soup
(Contributed by the Thyroid, Head and Neck Cancer [THANC] Foundation)
You’ll have no problem eating your fruits and veggies with this delicious fall classic.
2 tablespoons coconut oil or margarine, melted
3 shallots, chopped
2 medium onions, diced
2 tsp kosher salt or table salt, non-iodized
2 tsp ginger
4 lbs (or 2 medium) butternut squash, peeled and diced into 1/2-inch cubes
3 apples, peeled, cored and chopped
1/2 cup sugar, granulated
5 cups chicken stock
1 cinnamon stick
1 cup apple juice
1/4 tsp nutmeg
1/2 tsp black pepper (optional)
1/2 cup plain non-dairy yogurt
Melt margarine or coconut oil and sauté onions and shallots until translucent, 3–4 minutes.
Add non-iodized salt and ginger; stir to incorporate.
In a 5-quart stockpot, on medium/low heat, add squash, apples, and sugar.
Cover and let sweat for 15 minutes.
Add chicken broth and cinnamon stick; cook for 25 minutes or until squash is very tender.
Puree in a blender or food processor.
Stir in apple juice, nutmeg, pepper, and non-dairy yogurt. Adjust seasonings to personal preference.
We hope you enjoy! Please "like" this recipe below and let us know how yours turned out. Share photos and videos of your culinary creations with the thyroid cancer community by including the hashtag #TruthAboutTC on your social media posts!
Talk to your doctor before making any dietary or lifestyle changes and if these recipes are healthy choices for you.