Apple Butternut Squash Soup

This recipe is actually Annie Ashton's grandma's and it is one of my favorite fall soups. At the bottom I will post some of the changes I made to make it dairy-free and gluten-free.

(This is for half of the original recipe which serves 10-12 people and my little family could never get through that much soup.)

1/2 cube sweet butter

3 whole slices of white bread

2 whole apples

2 1/2 lbs butternut squash

1/2 medium onion

4 cups chicken stock

1/2 tsp tarragon

1 1/4 cups heavy cream

salt and white pepper to taste

Peel, core and chunk the apples

Peel and chop the squash (Annie cuts the entire squash into 1 1/2 inch slices then cuts off the rind)

Slice the onions

Melt butter in a soup pot over a low flame.

Saute the onions for a few minutes and then add squash and apples and saute until tender

Cut bread slices into cubes and add to the mixture

Add chicken stock, terragon and salt and white pepper to taste

Bring to a boil then cover and simmer over a low flame until squash and apples are fully cooked, about 5 minutes.

Remove from heat and food process until almost creamy. Stir in the cream. Season to taste with salt and white pepper.

***Gluten-free, Dairy-free changes***

A few Tablespoons of olive oil

1/2 medium onion

2 - 2 1/2 lbs butternut squash

2 apples

4 cups chicken stock

1 tsp tarragon

1 cup white beans (already cooked)

1/2 - 1 cup fresh Apple Cider (or more cooked apple)

Salt and white pepper to taste

Saute onion in olive oil for a few minutes.

Add squash and apples and saute until tender.

Add chicken stock, tarragon and white beans.

Bring to a boil and let simmer until squash and apples are cooked through.

Blend in batches

Add 1/2 to 1 cup Apple Cider (if using) depending on the sweetness you're looking for.

Salt and pepper to taste

Garnish with a swirl of light coconut milk and cilantro leaf.