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· Registered
438 Posts
Discussion Starter · #1 ·
Adapted from Select Nova Scotia

Yield: 4-6 servings


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


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. -- :)

· Registered
438 Posts
Discussion Starter · #3 ·
I guess you could try replacing the olive oil with coconut oil. I don't really know though.
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