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).

YOU WILL NEED

• 2 bags of pre-chopped butternut squash from Trader Joe’s (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
• 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

Toss the squash, onion, and apple in the EVOO (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

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