• 1 tablespoon coconut oil
  • 2 pounds peeled diced butternut squash (I found organic diced butternut at Costco, ready to go! Hooray!)
  • 4 apples, diced (I used up some gala apples that were getting a little “old”.)
  • 1 leek, white and pale green parts rinsed, halved, and sliced
  • 4 cups chicken stock (I used a carton of Pacific Natural Foods Organic Free-Range Chicken Broth.)
  • 3 tablespoons FRESH ginger, diced (NO skimping on this – dried, ground ginger just will not cut it.)
  • 2 teaspoons dried sage
  • 1/2 teaspoon ground nutmeg
  • salt to taste
  • raw, unfiltered, local honey (optional)



Melt coconut oil in a large pot over medium-high heat. Saute leek for about 1 minute, or until slightly softened. Add apples and squash and cook for about 4 minutes. Add chicken broth, ginger, sage and nutmeg. Cover, bring heat down to a simmer, and allow soup to simmer for 20 minutes.

Puree ingredients with an immersion/wand blender. Taste and add salt as desired. Pour into bowls and drizzle with honey, if desired.

With ginger for an upset stomach and honey for a sore throat, this is the perfect “feel better” soup for your menu!

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