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Butternut Apple Soup

Butternut Apple Soup

  • 1 onion, diced
  • 2 butternut squash, peeled and cut in chunks
  • 2 apples, diced
  • 2 C. vegetable broth (Imagine Soup)
  • 2 C. water
  • 1/8 tsp. ground thyme
  • I tsp. salt
  • Dash of black pepper
  • I C. unsweetened soy milk


Sauté onion until golden. Add squash, apples, broth, water, and seasonings. Bring to a boil. Reduce heat to low and simmer for 45 minutes, covered, until squash is tender. Puree soup until smooth. Return to low heat and stir in soy milk.

Zakah Glaser is associate director of Soveya and is a Certified Nutrition, Wellness, and Weight Management Consultant. She offers weight-loss coaching to people struggling with overeating and is a sought-after speaker for women’s groups about the Torah perspective on health and nutrition.

The recipes are all from Soveya's Incredibly Easy and Healthy Cookbook which features 300 no sugar and no flour recipes.

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Kimberly Porch Oklahoma September 26, 2014

Servings? How many servings and what is the caloric count for each serving? Reply

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