Butternut Squash and Apple Soup

The soup is a great summertime dish because it can be served room temperature or cold, can be stored in the fridge for about a week, and it is super easy to make!

Butternut squash and apple soup with shredded carrots and watercress.

All you need is a blender and:

1.5 cups water (or enough to give you the consistency that you want)

2 cups butternut squash, peeled and diced

3-4 stalks celery

3 apples

2 green onions (scallions)

1/2 cup fresh basil

1/2 teaspoon sea salt

a dash of cayenne

a squirt of raw honey

Start by adding the water and about half of your diced squash to the blender, and blend until smooth.  Then, add the rest of the squash, followed with the rest of the ingredients, blending in intervals until everything is smooth.

Soup with avocado, hemp seeds and watercress.

 

To add some texture (and some extra health benefits) top this soup off with some of your favorite veggies or seeds. ┬áSome great options are avocado, sprouts, shredded carrots, watercress, arugula, hemp seeds, sunflower seeds, parsley, diced apple… you get the idea, right?