Butternut Squash Soup

Butternut Squash Soup                   

 

This time of year I GO NUTS for butternut squash soup.  I LOVE the Panera bread “Autumn Squash Soup” but it does not love me back.  My stomach can be a hot mess from the dairy in it.  So, I am so excited to have found a recipe that I LOVE just as much and it DOES love me back :)

 

Ingredients:

1 onion, diced

1 medium butternut squash, peeled and cubed*

2 medium sweet potatoes, peeled and cubed

4 medium carrots, peeled and cubed

1 apple, cored and cubed (any variety is good)

4 cups vegetable broth (low sodium for those who need to watch)

1 tsp. cinnamon

½ tsp. curry powder

¼ tsp. ground ginger

½ tsp. nutmeg

1 can coconut milk (I prefer the full fat but I am sure lite would be fine too)

1 tsp. sea salt

 

Directions:

Add everything to a crock-pot EXCEPT the coconut milk and cook on low for 4 hours or until all the vegetable are tender.  Then puree with an immersion blender or an upright blender.  (I LOVE my immersion blender and is worth the purchase if you make soups a lot).   Add the coconut milk and mix well.  

 

You can top this with match-stick cut apples for a little crunch, prettiness and texture to your soup.

 

*There is NO shame in buying the pre-cut squash at the store.  Some days I just can’t handle cutting a squash and it is worth the extra dollar for the convenience.  Do what you gotta do to get through the day!  Plus you will be making dinner so that is above average for many!  I often feel like I need a metal after I make dinner, seriously I do!

 

ENJOY!