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Butternut Squash and Apple Soup

Alyssa Rimmer
  • 60 minutes
  • Serves 6

INGREDIENTS

2

Apples, medium red

1

Butternut squash (peeled and cubed (about 10 cups)), large

1

Fennel, medium bulb

4

Garlic cloves

1/4 tsp

Ginger

1 tbsp

Rosemary

1 tsp

Thyme, dried

1

White onion, small

4 cups

Vegetable broth

1/2 tsp

Cinnamon, ground

1/4 tsp

Nutmeg

1

Generous pinch Salt & pepper

1/4 cup

Olive oil

1

Water or plant milk