Creamy and flavorful autumn squash soup

This autumn squash soup is the perfect warm and comforting dish for the colder months. Made with butternut squash, apples, and warming spices, this soup is creamy, flavorful, and a great way to use up any leftover squash from the fall harvest.

Ingredients

• 1 medium butternut squash, peeled and diced
• 2 apples, peeled and diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Olive oil for cooking

Directions

1. In a large pot, heat olive oil over medium heat.
2. Add the diced onion and garlic, and cook until softened.
3. Add the diced butternut squash and apples, and stir well to combine.
4. Pour in the vegetable broth, coconut milk, cinnamon, nutmeg, salt, and pepper.
5. Bring the soup to a boil, then reduce heat and simmer for 25-30 minutes or until the squash is tender.
6. Using an immersion blender, blend the soup until smooth.
7. Taste and adjust seasoning as needed.
8. Serve hot with a drizzle of coconut milk and a sprinkle of cinnamon on top.

Interesting Facts