Florida living pretty much equates to pretending we have seasons haha. A couple days ago I came up with a delicious recipe for a yummy fall soup that I just knew I needed to share with you all. It’s subtly sweet and filled with those fall spice flavors that will guarantee you’ll be wanting more. Don’t let the name fool you, it’s pretty simple and quick to make! 😉
Just a heads up, this would totally be better made with fresh butternut but my local store didn’t have any organic ones available so I just used frozen. Not ideal I know, BUT it still turned out delish.
yields: 4 bowls of soup
– 2 small bags of frozen (cut and cubed) butternut squash
– 3 large organic carrots
– 1/3 organic white onion
– 1 tsp cinnamon
– 1 tsp + 1 tbsp brown sugar
– 1 1/2 cup vegetable broth
– tbsp coconut cream
– 1 tbsp pumpkin pie spice blend (ground cinnamon, ginger, lemon peel, nutmeg, cloves and cardamom. I purchased my blend from Trader Joe’s.
– pink Himalayan salt to taste
1. Bring large pot of lightly sated water to a boil.
2. Peel and chop carrots while water is boiling. If you have a fresh squash then peel, de-seed and cut into cubes.
3. Once water is ready, drop in your two bags of squash and carrots. Boil until tender.
4. In a separarte sauce pan, lightly coat in olive oil (you can use any oil you wish but I don’t know how the flavor will change the recipe) on low/ medium and add in your cinnamon and 1 tsp of brown sugar.
5. Dice up your onion and toss into the pan. Mix well so that they are coated in the mixture and let the onions cook until tender.
6. Once the squash and carrots are done, drain and drop into a high powered blender (I used a Vitamix). Add in onions, coconut cream, veggie broth, 1 tbsp of brown sugar and pumpkin spice. Blend on high until smooth.
7. Add any salt as needed.
Drizzle with more coconut cream and garnish as you wish. Serve with freshly sliced bread for dipping and maximum deliciousness 😋
Hope you enjoyed this recipe!
Til next time,