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  • Writer's pictureTiffany Nicole

golden butternut squash soup

Autumn is here! And what better way to celebrate than with a comforting, vibrant soup?! This recipe is one of my absolute favorites, it has a vegan option and is easy to make. Can't wait for y'all to try it out.

It is safe to say I love soup, like really love soup. In fact, I don’t think the word love accurately defines the pure joy I experience when I have soup- it is kind of embarrassing. Put it this way, if I could have soup every day I would (and I often do). One of my favorite soups is from a popular chain sandwich shop (rhymes with 'Sanera Read' lol) but I would often feel guilty after eating it because it has quite a bit of sugar and some dairy. I knew I could make a healthier vegan option at home; and just as yummy- and boy was I right. This recipe is one of my absolute favorites to make, especially in the fall. It is wholesome, simple, and did I mention simply beautiful?! The vibrant golden orange hue just makes me feel happy and comforted as I dig my spoon in for a taste. It's a big 'ol hug in a bowl.

Inspired by the bold colors of autumn, this savory sweet Golden Butternut Squash Soup is a healthy way to celebrate the seasons changing. It is packed with exciting flavors, like turmeric and cinnamon, which are the main spices and great anti-inflammatories. Roasting the butternut squash that is loaded with fiber, magnesium, potassium and protein adds depth to the soup. And the coconut milk provides brain stimulating and energy sustaining healthy fats. In short, if you are looking for a comforting bowl of goodness without the guilt, this soup does not disappoint. You have to give it a try!

Fun fact: butternut squash is not a vegetable, it is botanically a fruit and has pretty famous kin...the pumpKIN and butternut squash are close cousins :)

You'll need: (4 hearty servings)

1 medium butternut squash- peeled, cored and cubed

1 medium yellow onion- diced

3 cloves of garlic- unpeeled

1 tsp of fresh minced ginger

2 granny smith apples- peeled, cored and diced

1 (32 oz.) carton of organic low-sodium veggie broth- vegan option (or low-sodium chicken broth- non-vegan option)

1 (13.5 oz.) can full-fat organic coconut milk

1-1 ½ tsp of ground cinnamon

1 ½ - 2 tsp of granulated garlic

½ tsp of turmeric

¼ tsp crushed red pepper

1 pinch of ground cardamom

2 bay leaves

Extra virgin olive oil

Himalayan pink salt (or salt of choice) and coarse ground pepper to taste

High speed blender or immersion blender

Lined baking sheet

Preheat oven to 425

1. Coat butternut squash and garlic cloves with about 1 tbsp of olive oil, salt and pepper to taste. Place on lined baking sheet. Add to preheated oven and roast for about 15-20 minutes or until golden brown.

2. While the squash and garlic are roasting, in a large Dutch oven or pot heat olive oil (enough to coat the bottom) on medium high heat. Add onion and bay leaves. When onions are translucent add apple and spices. Cook until apples are slightly tender. Remove bay leaves.

3. Remove roasted squash and garlic from oven. Add squash and garlic flesh to onion/apple mixture.

4. Add broth and bring to boil for about 10 minutes.

5. Turn off heat and add coconut milk. Stir until combined. (Be sure to taste at this point adjust seasonings to your liking if necessary.)

6. Carefully transfer contents to high speed blender and blend on low gradually increasing speed to desired consistency. Tip: open the spout top and cover with a kitchen towel to allow the steam to escape. OR use an immersion blender to combine ingredients until smooth. (No need to transfer ingredients, you can use the immersion blender in the Dutch oven/pot- easy clean-up)

7. Pour into your favorite bowl. Garnish with coconut milk and pumpkin seeds. Serve hot with sourdough bread or a crunchy baguette. ENJOY!

note: if you're in a hurry skip the stovetop, add all of the ingredients to an instapot or slow cooker and blend once veggies are tender (be sure to remove bay leaves)

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