This is my favorite soup this time of year and it's so simple to make. It's a guaranteed crowd pleaser, even if the crowd is just of one (yourself) curled up on the couch with your soup and a good book.
You will need:
- 4-5 small butternut squashes (or 2-3 large ones)
- 2 honey crisp apples
- 1 yellow onion, peeled and chopped
- 4-5 garlic cloves, peeled and chopped
- Organic Chicken Better than Boullion
- Organic Coconut Milk, Canned
- Earths Balance Dairy Free Butter or Coconut Oil
- Sea salt, Pepper, Garlic Powder, Onion Powder, Cinnamon, Nutmeg, Crushed Red Pepper (* I sprinkle each of these in until I’m happy with the taste.
- Slice butternut squash in half, scoop out the seeds. Cook facedown in the oven at 350 degrees for 30 minutes or until you can easily stick a fork into the squash.
- When squash is cool, scoop out the insides and discard peels.
- Sauté onions in about 2 tbsp of butter or coconut oil until they become clear.
- Add in garlic and apples, sauté for a few minutes longer.
- Add in squash, 2 cups of water, and 2 tbsp of Better than Boullion. Blend with immersion blender.
- Once it is all blended, add 1-3 more cups of water (1 cup at a time) and re-blend until desired soup consistency is reached.
- Add in your spices. I actually used 1 drop of Young Living Cinnamon Essential Oil and 1 drop of Young Living Nutmeg Essential Oil but you can certainly use traditional dry spices as well. I would start with about 1/2 teaspoon of cinnamon, ¼ tsp of nutmeg, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp of crushed red pepper, ¼ tsp of black pepper, and 1 tsp of sea salt. Play around with the spices until you get a flavor that suites you.
- Stir in 1/2 cup of canned coconut milk.
- Serve warm. Pairs well with homemade gluten free bread (the easiest to make, most delicious bread you'll ever eat by the way.)
Do you have a go-to soup when the temperature starts to drop? Tell me about it below!