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!
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!
- 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
- First, place all the ingredients, except the coconut milk in a crock pot on high for 3-4 hours, stirring occasionally.
- 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).
- Finally, return the puréed soup to the crock pot and let it heat through.
- 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).