Happy Monday, friends. Soup season is upon us. Well, honestly, it’s a few months away here in Charleston because it’s hot as blue blazes but it is storm season. And storms call for soup too!

I made this recently and it was so delicious I stuck half in a jar to take to mom. She approved! It also happens to be #dairyfree, #paleo, #glutenfree, #whole30 and all the other things (we are fairly dairy and gluten full over here but I always love when I can share a recipe for people who can’t tolerate them).

Simple Butternut Squash Soup Ingredients:

• 2 (16 oz.) bags of pre-chopped butternut squash (approx. 4 cups, give or take); you can also use frozen cubed squash! I have been buying it from Whole Foods and it works great. You could also roast an entire butternut squash. Basically, there are many options.
• 1 sweet onion, roughly chopped
• 1-2 apples, roughly chopped, no need to peel
• 2 tbs olive oil
• pinch of salt
• 1/4 tsp cinnamon
• 1/4 tsp turmeric
• 1/4 tsp salt
• 1/3 c broth
• 1/2 can to one full can full-fat coconut milk (depending on how thick and creamy you like your soup)

TO MAKE

Step One: Toss the squash, onion, and apple in the olive oil (season with a little salt and pepper)

Step Two: Roast at 400 for 30 minutes, tossing halfway through

Step Three: Once done roasting, throw it in the blender with everything else. yep, all of it! turn it on and blend, adding the coconut milk to desired thickness

It yields approx 4 cups. That’s it! Let me know if you try it and hope you enjoy it!

Simple Butternut Squash Soup

Recipe by Kate

*Yields approx 4 cups

Ingredients

• 2 (16 oz.) bags of pre-chopped butternut squash (approx. 4 cups, give or take); you can also use frozen cubed squash! I have been buying it from Whole Foods and it works great. You could also roast an entire butternut squash. Basically, there are many options.

• 1 sweet onion, roughly chopped

• 1-2 apples, roughly chopped, no need to peel

• 2 tbs olive oil

• pinch of salt

• 1/4 tsp cinnamon

• 1/4 tsp turmeric

• 1/4 tsp salt

• 1/3 c broth (chicken or vegetable)

• 1/2 can to one full can full-fat coconut milk (depending on how thick and creamy you like your soup)

Directions

• Toss the squash, onion, and apple in the olive oil (season with a little salt and pepper)
• Roast at 400 for 30 minutes, tossing halfway through
• Once done roasting, throw it in the blender with everything else. yep, all of it! turn it on and blend, adding the coconut milk to desired thickness

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Vegan Black Bean Soup Roasted Green Beans GINGER-TURMERIC QUINOA Pesto Chickpea Pasta with Sun-dried Tomatoes and Feta