Easy Apple and Butternut Squash Soup

Cozy up to a warm bowl of this sweet and savory soup

(Contributed by the Thyroid, Head and Neck Cancer [THANC] Foundation)

You’ll have no problem eating your fruits and veggies with this delicious fall classic.

Ingredients:

• 2 tablespoons coconut oil or margarine, melted

• 3 shallots, chopped

• 2 medium onions, diced

• 2 tsp kosher salt or table salt, non-iodized

• 2 tsp ginger

• 4 lbs (or 2 medium) butternut squash, peeled and diced into 1/2-inch cubes

• 3 apples, peeled, cored and chopped

• 1/2 cup sugar, granulated

• 5 cups chicken stock

• 1 cinnamon stick

• 1 cup apple juice

• 1/4 tsp nutmeg

• 1/2 tsp black pepper (optional)

• 1/2 cup plain non-dairy yogurt

Directions:

1. Melt margarine or coconut oil and sauté onions and shallots until translucent, 3–4 minutes.

2. Add non-iodized salt and ginger; stir to incorporate.

3. In a 5-quart stockpot, on medium/low heat, add squash, apples, and sugar.

4. Cover and let sweat for 15 minutes.

5. Add chicken broth and cinnamon stick; cook for 25 minutes or until squash is very tender.

6. Puree in a blender or food processor.

7. Stir in apple juice, nutmeg, pepper, and non-dairy yogurt. Adjust seasonings to personal preference.

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Talk to your doctor before making any dietary or lifestyle changes and if these recipes are healthy choices for you.