Thursday Nugget

Healthy Recipe of the Week

A Paleo and Whole 30-approved Soup: 

Easy, Flexible, and Perfect for Beginners!

Butternut Squash Apple Soup

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  • 2 tablespoons Olive Oil
  • 1/2 cup Onion (diced)
  • 6 cups Butternut Squash (peeled, seeded, and diced into 1-inch cubes)
  • 1 cup Apple (peeled, cored, and sliced)
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Celtic Sea Salt
  • 1/2 teaspoon Ground Black Pepper
  • 4 cups Chicken Stock or Water


In a large pot heat olive oil. Caramelize onion, sautéing 10 – 15 minutes until golden brown. Add butternut squash, apple, cinnamon, salt, and black pepper and cook for 10 minutes. Pour chicken stock or water into the pot and bring mixture to a boil. Reduce heat and simmer for 30 minutes. In a high-powered blender, puree soup in very small batches for safety. Serve.

* Other types of squash to try, include: pumpkin, acorn, and kabocha.

*Different spices to try, include: ginger and nutmeg.






Amsterdam, E. (2011). Butternut Squash Apple Soup. Elana’s Pantry. doi: Accessed on January 10, 2018.

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