Breastfeeding Friendly Spiced Squash and Apple Soup
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.9(22)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- 4 sprigs fresh thyme
- ½ cup full-fat coconut milk
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
- 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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