Simple Butternut Squash and Apple Soup
  • 1 tablespoon neutral coconut oil
  • 1 large yellow onion - chopped
  • 1 green apple - peeled, cored and chopped
  • 2 garlic cloves - sliced
  • 1 teaspoon coriander seeds - preferably freshly ground
  • about 1 tablespoon chopped sage and rosemary
  • sea salt
  • freshly ground black pepper
  • flesh from 1 medium roasted butternut squash (from above)
  1. Warm the oil in a medium saucepan over medium heat. Add the onion, apple, garlic, coriander and herbs, if using, and sauté everything for 10 minutes.
  2. Scoop the flesh out of the roasted squash and add it to the saucepan, followed by the sea salt, pepper and 3 cups of purified water.
  3. Bring to a boil and simmer for 10 minutes, until all the flavors are combined well. Carefully blend everything in an upright blender until smooth. Taste for salt and adjust if needed. Serve right away or store in an airtight container for up to 5 days.
Recipe by Golubka Kitchen at