About 12 Servings
Ingredients:
1 T coconut butter or grassfed butter
2 large onions, chopped
1 teaspoon ground nutmeg
1 clove garlic, minced
5 pounds butternut squash cubes
1 pound carrots, coarsely chopped
8-10 cups organic vegetable or chicken stock
2 Gala or Fuji apples, peeled, cored, and diced
1 cup 100% apple juice
Chopped fresh chives
Melt butter in large pot over medium heat. Add onion and nutmeg; sauté until onion begins is soft and translucent, about 5 minutes. Add the garlic, squash, and carrots. Toss to coat. Add broth, apples, and apple juice. Bring to boil; reduce heat and simmer uncovered until the squash, carrots, and apples are tender, about 30-40 minutes. Puree soup. Add more stock if needed and season with salt and pepper. Ladle into bowls and garnish with chives.
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