All the fall flavours in every spoonful!
I feel like I say this a lot, but I just can’t help myself… I am obsessed with this! I tend to get obsessed with a lot of things I really liked & this is definitely something I am really liking!
Cinnamon, turmeric, ginger, butternut squash, apple! I feel like this soup is such a unique combination but the flavours play really well together! It is also actually so easy to make as long as you have some sort of blender on hand & requires minimal prep & clean-up, win-win!
As usual, let’s not waste any time & rather get right into the recipe! Make sure to tag me over on Instagram so I can share your deliciousness on my stories! I absolutely LOVE seeing when you make my recipes & hearing your feedback! To easily save my recipes you can pin them, here!
|Prep Time||10 Minutes|
|Cook Time||15 Minutes|
- 2X 454 grams butternut squash, roughly diced I bought mine pre-packaged & chopped to make things easier. You can also buy it frozen. This was about 5-6 cups for me of squash.
- 1 + 1/2 cups chicken broth (or vegetable broth for a vegan option)
- 1 + 1/2 cups milk of choice (I used unsweetened cashew to keep this recipe dairy-free & vegan)
- 1/2 tsp pink salt
- 2 apples (I used gala), roughly diced
- 1/2 large white onion (red or yellow would also work) roughly diced
- 1 tbsp brown butter ghee (from Lee’s Provisions) (use coconut oil or extra-virgin olive oil for dairy-free/vegan)
- 1 inch piece ginger roughly diced
- 1 tbsp thyme, dried
- 1 tsp cinnamon
- 1 tsp turmeric
- Black pepper to taste
- In a large pot, add the butternut squash, broth & milk of choice. Let cook over medium heat for 10-15 minutes, until the squash is able to be pierced with a fork.
- Add the rest of the ingredients & turn the heat to low, allowing the mixture to simmer for another 10 minutes.
- Remove the pot from the heat & let cool for a minute or two before adding into a large blender. I used a Vitamix but you could also try using an immersion blender if you have one & keeping everything in the original pot.
- Pulse/blend for a minute or two until the soup is creamy & smooth.
- Serve warm with your desired toppings. I topped with some warm melted coconut butter, fresh thyme sprigs, & pecans, enjoy!
Joanne Stewart says
I made this for supper tonight, so good! Thanks for the recipe. The funny thing is, I don’t like soups, but love this. I ate the entire bowl!
YAY! That is so great to hear! 🙂