The Best Butternut Squash Soup You’ll Ever Have.

This recipe was an absolute hit at Thanksgiving this year! Try this unique butternut squash soup that is slightly sweet, tangy and has a warming kick at the end note.

Ingredients: This serves about 11 people, 4oz bowls of soup

• 3 lbs of butternut squash, peeled and diced
• 2 green granny smith apples and diced
• 1 cup of coconut milk
• 4 cups of broth (veggie, chicken, or you can use ‘Better than Bouillion’
• 2 white onion, peeled and diced
• 2 carrots, peeled and chopped
• 4-5 cloves of garlic
• 1/8 tsp cayenne pepper (this is a must! It offsets the slight sweetness the apples provide.)
• A couple of dashes of cinnamon and a pinch of nutmeg

(You HAVE to buy a Bralo Vegetable Chopper – its life changing. All this chopping was swift and clean.)

Instructions:

1. Once all veggies/apples are chopped, place only the squash on a pan, drizzle with olive oil and salt. Bake in the oven at 400 degrees for about 30 minutes (until soft and cooked).
2. Take the other chopped veggies (carrot, onion) and apples and place them in a large pot on the stove. Drizzle with olive oil (maybe about 3 TBSPs) and cook on medium until they are soft.
3. Once the veggies and squash have softened, place everything in a large pot, and add 1 cup of coconut milk and 4 cups of broth. *If you are using ‘Better Than Boullion’ paste, you will dissolve 1 tsp of Boullion for every 8oz/1 cup of water used.
4. There are two ways you can blend everything: 1) with an immersion blender, you can blend it all together in the pot. 2) With a regular blender/Nutra bullet/Vitamix, you can take the contents and place them into the blender, blending it all until it’s a smooth consistency and pour it back into the pot.
5. After everything is blended, you will add 1/4th tsp of cayenne pepper, crush 4–5 cloves of garlic, and salt to taste. Add 2 or so dashes of cinnamon and a pinch of nutmeg to the soup. Stir it all together on low heat for about 15 minutes and enjoy!
6. I topped mine with chopped walnuts and frizzled onions.