Makes 4 servings
Ingredients:
4-5 pounds butternut squash (about 2 medium), seeds removed
1 large granny smith or honey crisp apple, peeled, chopped
1 large yellow onion, chopped
1 cup carrot, chopped
2-3 tablespoons pure maple syrup (depending on how sweet you like it)
1 teaspoon ground cinnamon
3 cups low sodium chicken or vegetable broth, plus more to thin if necessary
1 cup light coconut milk
1/2 teaspoon salt, plus more to taste
Cracked pepper, to taste
1 scoop of TNM unflavoured protein powder to each bowl when serving
Directions:
-Roast squash cut-side down at 425°F for 50–60 mins; let cool, then scoop flesh.
-In a large pot, sauté apples, carrots, and onion in oil for 10 mins; add cinnamon.
-Add squash and broth; broil, then simmer covered for 20 mins.
-Stir in milk and maple syrup; blend soup until smooth.
-Add 1 scoop of TNM unflavoured protein to each bowl; froth or emulsify until fully blended.
Tag us @THENOURISHMARKET when you make yours—we’d love to see it!