[Ger Jonker]

Adapted from Select Nova Scotia

Yield: 4-6 servings

Ingredients

1 Butternut squash, peeled & cubed
(seeds scooped out)
4 Apples, peeled, cored & diced
1 Onion, sliced
1 tbsp/15mL Olive oil
Water, to cover
Salt & pepper to taste
1 tbsp/15mL Summer savory
2 Bay leaves
1 tbsp/15mL Maple syrup

Directions

In a heavy bottomed pan, add olive oil
and saute the onion for 2-3 minutes
or until soft.
Add the squash and salt and pepper.
Cook for 4-5 minutes and add the apple,
then cover with water.
Add the summer savory, bay leaves
and maple syrup.
Cook until soft and then puree
half of the soup in a blender
and return to the other half.
Check for seasoning and add more
if needed.

A simple, satisfying soup best to make
in autumn when squash and apples
are at their best. --

 

[cauli_flower]

sounds delicious! do you think coconut oil instead of olive oil will do as well?

 

[Ger Jonker]

I guess you could try replacing the olive oil with coconut oil. I don't really know though.