Butternut Squash Soup Perfect for Fall!

October 6, 2018

It's that time of year right now, Mid October where all the leaves are starting to turn and fall to the ground. Fall is in full affect. It's getting me excited to decorate with all the fall colors and start making heartier soups to keep us warm and fueled for this cooler Fall Season in Bend, Oregon where mornings can be as low as 33 degrees!

 

This is so Yummy and Satisfying and Surprisingly very Easy to make.

 

 Ingredients:

  • 1 Butternut Squash (about $1.99 /lb) or 2 Bags of Pre-cut cubed Butternut Squash at Trader Joes. (About $2.99 a bag)

  • 1 Large Organic Gala Apple

  • 1 Large or 2 Organic Small Sweet Yellow Onion

  • 1 Can Organic Coconut Milk or 2 Cups Cashew, Hemp or Almond Milk

  • 1 Cube Veggie Bullion or 1Box Veggie Stock

  • 2 Tbspns Avocado Oil

  • 1 Tspn Chili Flakes

  • 2 Tbsp Provencial Herbs or Fresh Sage and Thyme & Oregano

  • 1 Tspn Himalayian Salt

  • 1 Tspn Ground Pepper

 

Preparation: (*Just enough for 4-6 servings.)

 

1. Buy one Butternut Squash, peel the outer skin, cut in half, scoop out any seeds with a spoon.  

2. Cut squash into medium size chunks and bake on a roasting pan covered with a sheet of Parchment Paper and olive oil, season with Himalayan Salt and Pepper. (I also like to just add the squash directly into the pot and cook on low without baking first but flavor is better if it has baked first).

3. Add Avocado oil to the pot.

4. Add cut up butternut squash along with one diced and peeled gala apple, one diced yellow onion, two peeled Large Carrots, cook for about 30-40 minutes, stirring occasionally.

5. Add Vegan Veggie Stock or One Veggie Bullion, add I can Organic coconut milk from Trader Joe’s to make it creamy OR use Cashew or Almond Milk for the creamer.

6. If using Veggie Bullion Cube you may need to add one cup of filtered water.

7. When the squash is tender use a hand held emulsion blender to make into soup consistency.

8. Touch it up with Sage, Thyme, Oregano and a dash of Hot Chili Flakes for added warmth and of course a dash of Himalayan Salt and fresh ground Pepper!

 

!Butternut Squash, low in fat, delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems!

 

For more great Recipes follow me on Instagram, Facebook and Pinterest at Nourish.Revive.Thrive. 

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