October 18, 2017
I love to come up with new recipes all the time and am always inspired by all the fresh seasonal foods at my local market. This recipe has fall written all over it! It is vegan, creamy, yummy and comforting. I hope you enjoy it as much as I do. The recipe is as follows:
Butternut Squash Soup
Ingredients
- 1 medium butternut squash, peeled, deseeded and chopped roughly
- 2 cups yellow potatoes, peeled and chopped
- 1 yellow onion, chopped roughly
- 1 apple of choice, ( I used honey crisp) cored, peeled and chopped
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 cup coconut milk unsweetened
- 2 cups water
- 2 cups organic vegetable broth (put more or less depending on thickness you want)
- 3 tsp cinnamon
- 1 tsp nutmeg
- Dash of turmeric
- S & P to taste
- 2 tbsp coconut oil
Directions
- Heat oil in a large pot on medium heat
- Add butternut squash, onions, potatoes and apple and sautée until onions are translucent
- Add all spices and minced ginger and garlic
- Stir for one minute making sure spices are well incorporated
- Add water and broth
- Bring to a boil
- Cover and simmer for twenty minutes or so until squash and potatoes are fork tender
- Do not overcook
- Turn off heat
- Transfer veggies and some of the broth into a blender and puree until smooth
- Add the blended veggies back to pot and mix well with the remaining broth
- Stir in coconut milk
- Adjust spices to your liking
Enjoy!
