Servings 4
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Skill Level Easy

Ingredients

  • 2 tbsp Founders & Farmers butter
  • 1 medium Founders & Farmers yellow onion, chopped
  • 2 medium ambrosia apples, roughly chopped
  • 1 medium butternut squash, peeled and cubed (6 cups)
  • 2 large Founders & Farmers carrots, peeled and roughly chopped
  • 1 clove garlic, minced
  • 1 tsp Cal & Gary's Organic cumin
  • 1 tsp Founders & Farmers nutmeg
  • 1 tsp Cal & Gary's Organic cinnamon
  • 1/2 tsp Cal & Gary's Organic ground ginger
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 1/2 cups vegetable stock
  • 1 cup coconut milk
  • 2 tbsp thyme

How to make it

  1. Melt butter in a large pot over medium heat.
  2. Sauté onion and apple until they begin to soften, about 5 minutes.
  3. Add the squash, carrots, garlic and spices, continue to cook for 5 more minutes.
  4. Add the vegetable stock and bring to a boil. Reduce to a simmer and cook until vegetables are very soft, about 20 minutes.
  5. Remove from heat and cool slightly. Puree with food processor or blender until thick and creamy.
  6. Return soup to stove set over low heat, stir in coconut milk, fresh thyme and cook for another 2-3 minutes.
  7. Taste and adjust seasonings as needed. Garnish as desired.
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Ingredients

  • 2 tbsp Founders & Farmers butter
  • 1 medium Founders & Farmers yellow onion, chopped
  • 2 medium ambrosia apples, roughly chopped
  • 1 medium butternut squash, peeled and cubed (6 cups)
  • 2 large Founders & Farmers carrots, peeled and roughly chopped
  • 1 clove garlic, minced
  • 1 tsp Cal & Gary's Organic cumin
  • 1 tsp Founders & Farmers nutmeg
  • 1 tsp Cal & Gary's Organic cinnamon
  • 1/2 tsp Cal & Gary's Organic ground ginger
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 1/2 cups vegetable stock
  • 1 cup coconut milk
  • 2 tbsp thyme

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