Butternut Squash & Apple Soup

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.

Directions

  1. 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.
  2. When squash is cool, scoop out the insides and discard peels.
  3. Sauté onions in about 2 tbsp of butter or coconut oil until they become clear.
  4. Add in garlic and apples, sauté for a few minutes longer.
  5. Add in squash, 2 cups of water, and 2 tbsp of Better than Boullion. Blend with immersion blender.
  6. 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.
  7. 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.
  8. Stir in 1/2 cup of canned coconut milk.
  9. 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!