Apple–Butternut Squash Soup

Serves 4

It doesn’t get much more autumnal than this creamy, sweet, and golden-hued side-dish soup. Fresh ginger and cardamom provide a hit of warm spice.

Prep: 5 minutes

Cook: 25 minutes

Total: 30 minutes

• 2 tablespoons Clarified Butter, ghee, or coconut oil
• 2 medium yellow onions, coarsely chopped
• 2 bags (10 ounces each) frozen diced butternut squash
• 2 medium apples (such as Braeburn or Fuji), halved, cored, and roughly chopped
• 2 tablespoons minced fresh ginger
• 1 teaspoon ground cardamom
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups chicken broth or Chicken Bone Broth
• ⅔ cup Whole30-compliant coconut milk (see Tip below)
• 2 tablespoons snipped fresh chives

In a large saucepan, heat the butter over medium heat. Add the onion and cook, stirring often, until caramelized, 10 to 12 minutes. Add the squash and apples and cook, stirring, until browned and tender, 8 to 10 minutes. Stir in the ginger, cardamom, salt, and pepper. Add the broth, raise the heat, and bring to a boil. Reduce the heat and stir in the coconut milk.

Carefully transfer the soup to a blender, in batches if necessary, and let cool briefly; pulse a few times, then blend until smooth. (Or use an immersion blender to blend the soup in the pot.) Top each serving with snipped chives.

TIP Canned coconut milk separates in the can with the cream rising to the top. Be sure to whisk the coconut milk well before measuring.