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Butternut Squash Soup

December 12, 2017 By Kaylee Leave a Comment

Butternut Squash Soup

© Kaylee Murphy

Butternut Squash Soup

Who doesn’t think soup is the perfect way to soothe the soul in the fall/winter? If I’m out and about in the cold, one thing I always look forward to when I get home is nice bowl of hot soup with warm dinner rolls or a piece of toast. Well, I’m happy to say that I have finally mastered my Butternut Squash Soup recipe and am so excited to share it with all of you!

Simple Mills

This time, I decided to pair my Butternut Squash Soup with dinner rolls made with Simple Mills Artisan Bread Mix. All of their products are simply AMAZING, but these dinner rolls… MAN! They made the soup 100 times better.

Favorite Thing About Fall

The flavor of squash is infintely better in it’s in season, so if you’re looking for the perfect fall/winter meal, this is it right here. It gives me all the warm and cozy feels, making me want to cozy up in a blanket by the fire with a good book. Now, tell me that doesn’t sound like the perfect night! Check out the recipe below!

The Recipe

Butternut Squash Soup
 
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Author: Kaylee
Recipe type: Lunch/Dinner
Ingredients
  • 1 butternut squash, seeded, peeled, and roughly chopped
  • 4 apples, roughly chopped
  • 1 sweet onion, roughly chopped
  • 1 & ½ teaspoon cumin
  • 1 teaspoon sea salt
  • ½ teaspoon coriander
  • ½ teaspoon ginger
  • A small sprinkle of crushed red pepper flakes (depending on how much spice you want)
  • 2 cups vegetable or bone broth (not vegan if using bone broth)
  • 1 can full-fat coconut milk
Instructions
  1. First, place all the ingredients, except the coconut milk in a crock pot on high for 3-4 hours, stirring occasionally.
  2. Then, once the veggies and apples are tender, purée the ingredients in the crockpot with the coconut milk in a blender (I did two batches, adding half a can of the coconut milk to each batch).
  3. Finally, return the puréed soup to the crock pot and let it heat through.
  4. Serve hot with your favorite toppings and a warm biscuit or piece of toast (I like to top mine with coconut cream, micro greens, crushed Siete Tortilla Chips and have it with a slice of Chambers Creek Kitchen Sprouted Quinoa and Millet Bread toasted and topped with coconut butter).
  5. Enjoy!
3.5.3229

 

Butternut Squash Soup

© Kaylee Murphy

 

Not a fan of soup? Check out some of my other comforting recipes for the fall/winter, like my Spinach and Mushroom Mostaccioli Casserole or my Paleo Shepherd’s Pie!

 

 

Filed Under: Lunch/Dinner Tagged With: dairyfree, eggfree, glutenfree, grainfree, lunch/dinner, nosugaradded, nutfree, paleo, soup, vegan

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Hi! Welcome to my site! I’m Kaylee, an Integrative Nutrition Health Coach and lover of all things health, wellness, and nutrition. I firmly believe in healing through food and mindset, and love creating delicious, nutritious, and satisfying recipes with wholesome ingredients to share with my family and friends. Read More…

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Let’s Connect!

Hi! Welcome to my site! I’m Kaylee, an Integrative Nutrition Health Coach and lover of all things health, wellness, and nutrition. I firmly believe in healing through food and mindset, and love creating delicious, nutritious, and satisfying recipes with wholesome ingredients to share with my family and friends. Read More…

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