The combination of butternut squash, apples, and ginger makes this soup warming and grafifying. Butternut squash has been absorbing the sun's energy all summer long in the garden. This stored "sun" energy gives squashes a warm heartiness that can comfort you through cold, blustery days. Adding apples to this soup is an extra bonus, because cooked apples are warming and easy to digest. (Normally, we don't mix fruit with other foods in Ayurveda, but if the fruit is cooked or dried, then it's alright if your digestion is fine.) Also, the sour taste of Granny Smith apples helps support and cleanse your liver. Lastly, the addition of ginger warms you up and helps relieve mucus congestion. So make up a batch of this soup and enjoy!
Ingredients:
1 tbl. olive oil
1 small onion, chopped
1 tbl. fresh grated ginger or 1 tsp ground ginger
1 butternut squash - peeled, seeded, and cut into 1/2" cubes
2 Granny Smith apples - peeled (if not organic), cored and cubed
4 cups vegetable broth
1 (14 oz) can coconut milk or lite coconut milk
1 small lemon, juiced
1 tsp maple syrup, or to taste
Salt and freshly ground pepper to taste
Directions:
Heat oil in a large pot over low heat.
Cook onion and ginger until soft and translucent, about 10 mins.; don't brown the onion
Add butternut squash; cook and stir, about 3 mins.
Add apple and cook for 2 mins.
Pour in broth, increase heat to medium, and bring to a boil.
Reduce heat to low and simmer until vegetables are soft, about 20 mins.
Puree soup with an immersion blender until smooth.
Pour coconut milk into the soup and season with salt and pepper.
Add lemon juice and maple syrup.
Stir until heated through, 2-3 mins.
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