Description
Nothing calms a windy, rainy, cold night (leftoverlunch) like a rich, non-dairy soup made with coconut milk, butternut squash, carrots, celery and a sweetened with an apple. A healthy soup with simple ingredients.
Ingredients
Scale
- 1 medium butternut squash, diced
- 1 medium sweet potato, diced
- 1 large carrot, chopped
- 1 apple, diced
- 1 celery stalk, chopped
- 1 small onion, diced
- 1 tbsp olive oil
- 1/2 cup lite canned coconut milk
- 2 1/2 cups chicken broth
- salt and pepper to taste
- 1 tsp cinnamon
- 2 cloves garlic, minced
- 1/2 tsp sage, dried
- *Pumpkin spiced pumpkin seeds, optional but REALLY good
Instructions
- Saute garlic and onion until translucent and fragrant
- Add remaining ingredients (except coconut milk) to large pot and simmer until vegetables soft. Approx 30-45 min.
- Add coconut milk and puree.
- Sprinkle pumpkin seeds on top. (optional but a good choice:)
Keywords: soup, coconut milk, butternut squash, carrots, fall soup, comfort food