Autumn Squash Soup

Updated: Oct 14, 2020

This warm autumn soup is great for cold nights. Top it with pumpkin seeds to add that perfect crunch




  • PREP: Juice the two green apples, Peel and dice your butternut squash, carrots and onions. If using fresh pumpkin, you'll need to allow extra prep time to cut, peel and de-seed the pumpkin.

  • In a large Stainless Steel pot, heat oil over medium-high heat. Add minced garlic and onions and saute until translucent, stirring frequently.

  • Add squash, carrots, vegetable or chicken broth, juiced apples and spices.

  • Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft.

  • Remove from heat and add pumpkin puree, salt, honey and coconut milk and butter. Puree with a hand (stick) blender or in batches in a food processor. Blend until very smooth.


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