Butternut Squash Apple Bone Broth Soup
Screw collagen *drinks,* I’ll take a delicious bone broth soup any day! Everyone’s obsessing over bone broth for its many benefits. If bone broth is news to you, it’s basically a broth made with bones and connective tissues. Here’s also a breakdown of what it can do for you:
- It contains collagen, so it’s good for your skin and joints
- It’s rich in iron, vitamins A and K, fatty acids, selenium, zinc and manganese
- It may help fight osteoarthritis
- It may help reduce inflammation
- It may improve gut health
- It may improve sleep
I mean, I’m no expert, so here’s an article if you want to read up on this magical broth.
Now back to soup. There’s something absolutely magnificent about enjoying a bowl of soup while watching Netflix in sweatpants. I also love how soup is easy to digest…easy to make… and (almost always) delicious.
Let’s talk about this soup in particular. This is my butternut squash apple bone broth soup. I chose to make it with a pressure cooker and immersion blender, but you can also use a stove top, a good old stockpot, and a blender to get the job done. I will note that making this in a pressure cooker saves about 25 minutes of time, so if you have one hiding somewhere, whip it out to give this recipe a go!
When it comes to flavor, I went with the classic squash and apple combo because it’s tried and true, while boasting all of the notes of fall. The butternut squash is mildly sweet, yet savory and nutty tasting, and the apples (I used Honey Crispy) bring brightness and sweetness. I then brought everything together with a hearty bone broth to really bring this soup from comforting, to *super cozy reading a book by the fire* vibes. Of course, I added garlic, onion, salt, pepper and spices to make the soup taste like a better version of itself. And, my favorite part, I topped it with cilantro to give a big bright flavor punch to every bite.
Never thought soup would make me salivate, but here we are. Enjoy this easy recipe!
|1 white onion|
|2boxes frozen mashed squash|
|2 honey crisp apples|
|4cups bone broth|
|Juice of 1/2 lemon|
|Blender or immersion blender (immersion blender preferred)|
Season a pan (or your pot, if you are using a multicooker) and sauté the onion slices until tender and mildly browned (6-8 minutes). Add the garlic and sauté for 1-2 minutes, until fragrant. Turn off the heat.
If using a pan to sauté, transfer the onions and garlic to the pressure cooker. If using a multicooker, leave the onions and garlic in the pot.
Add apple slices, frozen squash, bone broth, lemon juice, salt and pepper, and spices. Mix the ingredients and then put on the pressure lid.
Cook on high pressure for 10 minutes. Once it is done cooking, release the pressure
Blend together all of the ingredients (either in a standing blender or immersion blender) until smooth, or as chunky as you would prefer.
Pour the soup into a bowl and top with cilantro. Enjoy!