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Creamy Butternut Squash and apple Soup
Ingredients
  • 2 Tablespoons olive oil or avocado oil
  • 1 cup chopped onion
  • 2 cloves garlic, roughly chopped
  • 2 large carrots, peeled and diced small
  • 2 teaspoons salt, or to taste
  • 1 large Granny Smith apple
  • 3 to 4 pounds butternut squash, (about 1 large squash), peeled, seeds removed, and diced
  • 2 sprigs fresh thyme, or 1 teaspoon dried thyme
  • 2½ cups low-sodium vegetable broth, or chicken broth if vegetarian is not needed
  • ½ cup Greek yogurt, or coconut cream for dairy-free option
  • ground pepper, to taste
  • Optional garnishes: toasted pumpkin seeds, extra yogurt or coconut cream
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  • Equipment
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  • Immersion Blender
Steps
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