Butternut Squash Apple soup

Crispy Fall evening calls for soups, apples and squshes. Why not have all three? Butternut squash is one of my favs, I like it in all forms. This is the first time I tried it with apples, turned out amazing. I used organic cut butternut squash and crisp Gala apples. This is a simple one-pot soup, made in the Instant Pot. For herbs and spices, I’ve used Italian seasoning(from Costco), thyme, coriander and cumin. All staple pantry ingredients.

I hope you enjoy this, do tag #theflavorstation if you have any questions or end up trying it.

Happy Fall ya’ll.

#crispy #creative #aromatic #plantbasedrecipes #fusionfood #healthyfood #instantpot #easycooking #vegetarian #vegetarianrecipes #vegan #fallrecipes

Ingredients

• Butternut squash, cut, 2Lbs

• 2 crisp apples, peeled

• 1/2 yellow onion

• 1/4 cup olive oil (EVOO)

• Italian seasoning (oregano, rosemary, basil) to taste

• 1 Tbsp thyme

• 1 Tbsp coriander seeds

• 1 Tbsp cumin (ground)

• 1 tsp nutmeg

• 1 Tbsp garlic (ground)

• 3 cups water or broth

• sea salt to taste

Optional for garnish

• fresh black pepper

• dried parsley

• diced apples

• 1 Tbsp cream (or coconut milk for vegan)

PIP Pilaf Optional

• 1 cup grain (split equally between brown lentils, rice, cracked wheat, quinoa)

• 1 Tsp cinammon

Recipe

1. Coarsely chop the onion, apples

2. Start the IP in sauté mode, with the oil

3. Sauté onions with garlic, herbs, spices

4. Add the squash, Sauté some more

5. Add salt, top with more thyme (optional)

6. Add 3 cups of water (or broth)

7. If doing PIP pilaf, add a container with the mixed grain. Add salt, cinnamon.

8. Set IP to manual 12 mins high, NPR.

9. Use an immersion blender to blend.

10. Garnish with dried parsley, black pepper.

11. Enjoy warm! Add pilaf as desired.