Creamy Butternut Squash and Apple Soup
1 tablespoon extra-virgin olive oil
1 cup thinly sliced carrot
1 small onion, thinly sliced
1 gala apple, peeled, thinly sliced
2/3 cup thinly sliced celery
5 cups butternut squash (halved, scoop seeds, and cubed)
3 1/2 cups of organic low-sodium vegetable broth
1 bay leaf
1/2 teaspoon of salt
1/4 teaspoon freshly ground black pepper
1 cup light coconut milk
1 teaspoon apple cider vinegar
1/4 cup hulled pumpkin seeds
Use a large pot and add oil, carrot, onion, apple, and celery. Cook gently until tender, reducing heat as needed to prevent browning (12 to15 minutes). Add squash, broth, bay leaf, salt, and pepper. Cover and simmer for 30 minutes until squash is fork tender. Add milk and vinegar and simmer an additional five minutes.
Remove soup from heat and discard bay leaf. Ladle half of the soup into the blender, cover, and gradually turn up to high speed for 30 seconds or until smooth. Add more broth from the pot if mixture is too thick. Pour soup into another container and purée remaining soup. Combine both soups in the pot and reheat. Pour into serving bowls and garnish with hulled pumpkin seeds.