My Favorite Butternut Squash Fall Soup
Blended soups are one of my absolute favorite things- it’s so easy to take the veggies you already have at home, or those that are in season, and whip them up in one big pot. It is also a nourishing way to consume more vegetables than the everyday salad! I’m particularly a fan of pureed soups because I love the creaminess of soups but without any of the added heavy cream! My blended soups are always vegan, gluten free, dairy free and sugar free. I thicken it with a can of beans or lentils for added fiber and to keep me full for longer! Easy to whip up a big batch when hosting friends over for dinner, or when meal prepping for the work week! Keeps well in the freezer as well when you need a quick meal ready post workout.
-Angela of WholeHealthHabits
Super simple to make, nourishing, and boasts all of the flavors of fall in a bowl!
- 3 cups butternut squash cubed
- 1 sweet potato cubed
- 2 cups carrots diced
- 1 onion diced
- 4 cloves of garlic
- 2 large apples diced
- 3 tbl coconut oil, olive oil, or ghee
- 1-2 cartons of broth (veggie, chicken, your choice)
- 1 can cannellini beans (or 1.5 cups cooked lentils)
- 3 sage leaves
- 1 tbl dried parsley flakes
- 1 tsp dried rosemary
- salt and pepper to taste
In a large pot, melt oil of choice and saute onions and garlic on medium heat until caramelized. Add all veggies and saute to brown for about 10 mins. Add seasoning and pour broth to cover all of your vegetables and boil on medium-high heat for about 20 minutes or until all of your vegetables are cooked through. Using a regular or immersion blender, blend to desired thickness- I like my soups pureed smooth! And for added lusciousness, I serve my soups with a little drizzle of good quality extra virgin olive oil. Enjoy!