Low Sodium Spiced Squash and Apple Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 tsp ground ceylon cinnamon
½ tsp ground turmeric
¼ tsp ground cardamom
1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
2 medium apples (such as honeycrisp or fuji), peeled, cored, and roughly chopped
3 cups chicken broth
1 cup water
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 sprigs fresh thyme
½ cup full-fat coconut milk
1 tbsp apple cider vinegar

For serving

2 tbsp fresh parsley, roughly chopped (optional)
2 tbsp full-fat coconut milk, for drizzling (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and grated ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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