TGISS-Thank Goodness its Soup Season! Here’s a fall favorite the whole family will enjoy. It combines antioxidant rich butternut squash with naturally sweet cinnamon and apples. Plus, hey, its bright orange, which is awesomely autumnal.
1 tablespoon coconut or olive oil
1 onion, peeled and diced
2 apples with peel intact, diced
2 butternut squashes, peeled, seeded and cut into 1.5 inch pieces (if you activate your uddiyana bandha by drawing the abdominals in and up, you will find this a much easier task : )
2 bouillon cubes (I like Rapunzel brand vegan)
6 cups water
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg or pumpkin pie spice
Salt and pepper to taste
Optional garnishes: dried apple, raisins, dried cranberries, toasted nuts, and/or seeds
Sautee onion and apples in oil until soft. Add remaining ingredients and simmer until squash is soft. Cool slightly and blend until smooth…be careful not to burn your fine self! Taste and adjust seasonings accordingly. Reheat before serving if necessary. Freezes well.