I know, I know – it’s not Fall yet… BUT… I just can’t wait anymore! I am 100-million percent a Fall girl and I CANNOT wait for cooler weather. The hot muggy weather just isn’t for me. Get me some leggings, an oversized sweater, (maybe a scarf too!) and I’m in my happy place… oh an a coffee.

So this recipe is a favorite and I make it every single year – it’s MY comfort food and has the hints of cinnamon, it’s hearty with vegetables and is just all-around a good heart-warming soup. This paired with my fresh bread recipe is an amazing comforting combo!

Ingredients:

One Butternut Squash

Drizzle of Olive Oil

Pinch of Salt and Pepper

2 Medium Carrots, peeled and cut in halves

1 Granny Smith apple (cored, peeled and diced)

2 Chicken Bouillon Cubes

4c Water

1/2tsp Cinnamon

Dash of Cayenne Pepper

1 Can full-fat Coconut Milk

Preheat oven to 355F. Cut the top and the bottom of the butternut squash (easier to then cut length-wise), peel 2 medium carrots, cut them in halves then add all to a baking sheet with parchment paper. Drizzle with Olive Oil, salt and pepper, pop in the cover for 40 minutes. When its 25 minutes remaining throw the carrots on the baking sheet as well.

When fork-tender, remove from the oven and remove any burnt edges and discard. Scoop the butternut squash out and the carrots, put aside.

In a pot add 4 cups of water and 2 bouillon cubes, bring to a boil. While you are waiting for it to boil, peel, core and dice the apple.

Once the pot has been brought to a boil, add the butternut squash, carrots, apples. Boil for 5 minutes. Add Cinnamon, salt, pepper and cayenne pepper.

Take a hand blender (this is the one I have and love!)

Blend until smooth, then add the can of Coconut Milk. Give it a stir and serve!