APPLE SQUASH SOUP

There is a trendy cafe downtown that serves a cozy, seasonal soup this time of year. I fell in love with it during our first fall season back in Chicago. The one thing I truly missed during our 8 year stretch in Florida was the change of seasons around the holidays. Dishes like butternut squash soup just don't hit the same in 90 degree heat and humidity. Since indoor dining is on pause at the moment, I decided to recreate my favorite fall bowl at home. Clean, nourishing ingredients come together with warming flavors here to create the best kind of comfort food there is.

WHAT YOU'LL NEED

• 1 tbs ghee & 1 tbs olive oil

• 4 cups cubed butternut squash (spare yourself the arm workout and buy precut if you’re over it)

• 1 peeled & cubed apple

• 3 shallots, sliced

• 1 tbs minced garlic (or 1 tsp dried)

• 1 tbs minced ginger (or 1 tsp dried)

• 1 tsp cinnamon

• 1 tsp dried sage

• pink salt / cracked black pepper

• 4 cups chicken bone broth (you can use regular broth but the bone broth provides more protein and immune-boosting properties)

DIRECTIONS

MELT ghee (or grassfed butter) + olive oil in pot over medium heat

SAUTÉ shallots with pink salt until they smell amazing

ADD garlic & ginger to pot

TOSS in squash and apple, heating until softened

SPRINKLE with cinnamon + sage

POUR in 4 cups chicken bone broth

BRING to boil then SIMMER covered for 20min

BLEND carefully (i use an immersion blender)

SEASON with salt + pepper to taste

TOP with pepitas, micro greens, kale chips, rosemary crackers or whatever your heart desires

Xo, Kristen