Apple Ginger Butternut Squash Soup
Servings
4servings
Cook Time
30minutes
Servings
4servings
Cook Time
30minutes
Ingredients
Veggies
  • 1 celery stalkchopped
  • 1 large carrotchopped
  • 1/2 onionchopped
Wholesome Carbs
  • 2cups roasted butternut squash, cubed
  • 1 applechopped
Lean Proteins
  • 2filets fish your choice
Healthy Fats
  • olive oil
Seasonings
  • 2tablespoons freshly grated ginger
  • 1-2cups vegetable stock
  • 1tablespoon tumeric
  • Optional garnish: balsamic vinegar and pecans
Instructions
  1. Heat oil in a large stock pot or dutch oven over medium heat and add onion, carrot and celery. Saute until soft. Add ginger, apples and butternut squash, and cook for 3 minutes.
  2. Add stock and turmeric and bring to a simmer. Place fish in stock and poach until done, about 3-5 minutes. Remove and set aside.
  3. Turn heat off soup and puree using a blender.
  4. Pour soup into bowls and top with flaked fish, pecans and a drizzle of balsamic vinegar.
Recipe Notes

Recipe by Ashley Thomas.

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