Total prep and cook time: 1 hour


1. In large pot, sauté carrots, squash, ginger and onion in olive oil until onions begin to soften.

2. Add apples and water and simmer until vegetables are soft.

3. Puree using a hand blender and add sweetener and spices.

4. If soup is too thick, use water or apple juice to thin it.


1/2 butternut squash, peeled and cubed

2 apples, peeled and diced

1 tbsp. olive oil

1 onion, diced

1 carrot, peeled and diced

2 tsp. grated fresh ginger

10 cups water

1 tsp. nutmeg

1 tsp. salt

1/2 tsp. pepper

1 tsp. turmeric

1/2 cup honey or brown sugar (optional)