Banana Squash Soup with Sweet Potato and Green Apple
Course: SoupCuisine: EuropeanPrep Time
15 mins
Cook Time
20
minutesTotal Time
35
minutesServings
6
Ingredients
1 tablespoon — coconut oil
1 tablespoon — unsalted butter
1 — white onion, diced
3 cloves — garlic, chopped
undefined — salt and ground black pepper to taste
1 pound — banana squash, cubed
1 pound — sweet potatoes, cubed
1 — green apple, cubed
4 cups — chicken broth, or as needed
1 tablespoon — chopped fresh basil
1 tablespoon — curry powder
1 teaspoon — crushed bay leaf
Directions
- Heat coconut oil and butter together in a large pot or Dutch oven over medium heat. Add onion and garlic; cook and stir until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
- Stir squash, sweet potatoes, and apple into onion mixture; cook until heated through, about 5 minutes. Add chicken broth; bring to a boil. Add basil, curry powder, and bay leaf; reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat; season with salt and black pepper.
- Purée soup in pot with an immersion blender until smooth.
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