One of my all time favorite recipes—this butternut squash soup is a great way to get in some root veggies, and is oh so versatile, making it another staple in the Healy household.

This soup is so delicious. The base of recipe is from Joanna Gaines Cookbook, but I’ve made some changes to it over the years to better suite our needs. I love this soup because it's naturally dairy, gluten and soy free. It can be a side for a meal, or can be topped with your favorite protein, cheeses, creams or my favorite- pumpkin seeds!

If you want your house to smell amazing, and enjoy a warm, nourishing soup- then pick up that butternut squash the next time you’re at the store and try this recipe out!

Ingredients:

1 TBPS oil of choice (I use refined coconut oil or olive oil - original recipe calls for 1 stick of butter)

3 small cloves of garlic

1 small onion

2 1/2 pounds peeled butternut squash, cut into 1/2-inch chunks

One 32-ounce box chicken broth or homemade bone broth

1 tsp ground nutmeg

1 tsp salt

1/4 tsp pepper

1/2-1 cup coconut milk or cream* (optional, I often leave this out, it is so delicious without it but have used raw milk, cream and coconut milk and all taste good!)

pumpkin seeds (organic & sprouted seeds available on Thrive- use link for 40% off your first order!), mild sausage, goat cheese* (optional, but all so delicious)

Directions:

1. In a large soup pot, heat the oil over medium heat. Add butternut squash and onion. Saute until onion is translucent and tender about 10 minutes. Add garlic and stir. Continue to saute for about another minute.

2. Add the broth, nutmeg, salt, pepper. Increase heat to medium-high and bring to a rolling boil. Reduce heat and simmer until squash is very tender, about 25 minutes.

3. Stir in cream if desired

4. Let soup cool down a bit before using an immersion blender, or pouring soup in batches into blender and process until smooth.

5. Top with whatever you have on hand! Our favorite is mild sausage, goat cheese and pumpkin seeds.

Happy Fall!!!