Butternut Squash and Apple Soup Recipe using Turkey Broth

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November 25, 2014 by Katie

This one is for all the cinnamon lovers out there! This recipe combines cinnamon and nutmeg with freshly roasted apples and squash. Lately I’ve been roasting everything and I love the depth of flavor that it gives to my dishes. And I especially love roasting pastured chicken and turkey feet, which makes the most mineral rich, gelatinous broth. The broth that I used for this dish was made with Wookey Ranch turkey feet, carrots, onions, celery, bay leaves, apple cider vinegar, salt, and pepper. I think using this full flavored broth definitely added to the overall deliciousness of the squash soup that I posted below! Here’s the simple broth recipe that I made using the crock pot:

Paint the feet (about 5 turkey or 10 chicken) and veggies (1 onion, 1-2 carrots, 1-2 celery sticks) with melted ghee and roast them at 425 or under the broiler until they are golden with tinges of black. After everything is roasted, place the veggies and feet into the crock pot and pour 2 tbsps of apple cider vinegar over the feet. Then, add 1-2 bay leaves, a sprig or two of rosemary (optional), and cover everything with water. Set the crock pot to low and simmer the feet for 18-24 hours. Once the broth has finished cooking, let it cool, strain it, and fill mason jars with your golden health elixir. Chicken and turkey broth will stay good in the fridge for about 5 days. If you’re not going to drink it all within 5 days, freeze it in silicone molds for later use or re-boil it, so it lasts another 5 days in the fridge.


Now, on to the soup!


4 tbsps of coconut oil

1 butternut squash or 1 package of pre-cubed organic butternut squash from Costco

2 apples, chopped

1 red onion, chopped

1 tbsp of cinnamon

1 tsp of nutmeg

4 cups of homemade broth



1. Roughly chop the apple and squash.


2. Toss the squash and apple with 2 tbsps of coconut oil, 1 tbsp of cinnamon, and 1 tsp of nutmeg.


3. Roast the squash and apple mixture for 30-45 minutes, until slightly browned.


4. In a soup pot, heat up 2 tbsps of coconut oil and saute the red onion until translucent, about 5-10 minutes. Sprinkle the onions with a generous amount of salt while they’re cooking.

5. After the onion is finished cooking, add the squash, apple, and broth to the pot. Bring to a boil. Once it has reached a boil, turn down the heat and simmer for about 10 minutes.


6. Once the simmering is complete, use an immersion blender or regular blender to puree the soup.


7. Enjoy!! And let me know what you guys used to top it! I may have crumbled some plantain chips over mine 🙂







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