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Butternut Apple Soup
- 1 large onion; diced
- 2 tbsp. vegetable oil
- 2 large carrots; diced
- 1 small butternut squash; peeled, seeded, and diced
- 2 apples; peeled and diced
- 1 tbsp. fresh ginger; peeled and minced or grated
- ¼ tsp. cinnamon
- ¼ tsp. allspice
- ¼ tsp. coriander
- 2 tsp. salt
- ¼ tsp. nutmeg
- 1 quart homemade vegetable stock
- Juice from one lemon
- 1 tbsp. maple syrup
In a large stock pot, sweat onions in oil until tender and translucent. Add carrots and squash and cook until golden brown. Add ginger and spices and cook until extremely fragrant. Add stock to cover and bring soup to a boil. Reduce to a simmer, and continue cooking until all vegetables are tender. Add lemon juice and maple syrup. Using an immersion blender, puree soup until smooth. Taste and adjust seasoning if needed.
