Is it just me or is the anticipation between Summer and Fall a big deal for you too? In mid-September I begin crafting and taste testing my seasonal Autumn recipes. One of them must always include sweet potatoes and butternut squash in some form or fashion and it’s even better when it’s in soup!
Weeks ago, I start pulling out my cinnamon sticks for warm tea, decorating with cute pumpkins and mounds of leaves – and folks, I live in Texas it’s currently 90 degree F or 32 degrees C! No leaf has turned it’s color yet. I have at least three weeks ’til I’m sporting a scarf, sweater or gloves. And yet there’s a sweet anticipation of the climate change and all that it brings!
This particular soup recipe I bring you is simple to make, offers up a concert of flavors, and drum roll please…. can be made in a large quantity for group gatherings or frozen for later easy thaw-out-and-dine moments. If you prefer, cut the soup recipe in half or utilize all the ingredients for however you see fit.
I personally enjoying cooking this recipe in a big pot, saving some for left overs and even freezing the rest to enjoy later. I like to pair it with a scrumptious salad. My husband insist that it’s better with his “gourmet grilled cheese” sandwich. Either way I believe you will enjoy this delicious soup throughout the season and on into Winter.
List of ingredients
Serves approximately 15-20
3 cubed Sweet Potatoes small (unpeeled for maximum nutrition)
4 cups Butternut Squash cubed (freshly cut (think arm workout and roasting seeds) or frozen if you please)
2 Cans of Coconut Milk (go for the gusto and get full fat, it’s good for you!)
1/2 chopped Onion (white or yellow)
1 Tsp of Coconut Oil
1 Tsp of Ground Cinnamon
32-64 ounces of Vegetable Broth (use 64 ounces if you plan on using the almond butter, use 48 if you are not)
6 ounces of Almond Butter (optional but very tasty)
Salt and Pepper to Taste
Directions
- Chop half an onion and saute in coconut oil in small pan.
- In a larger cooking pot, boil cubed sweet potatoes and butternut squash until soft.
- In food processor/blender add in onion, sweet potato and butternut squash, cinnamon, one can of coconut milk, and almond butter.
- Combine mix from food processor/blender with all remaining liquids and ingredients into the pot, occasionally stirring at low-medium heat until you’re happy with the consistency and temperature.
- Serve and enjoy! 🙂
Prep Time
Approximately 20 minutes
Why I am a huge fan of this recipe
Sure, it’s tasty and as a certified health coach I also look for the health benefits. So here’s a quick run down of why I love some of the big player ingredients.
I love the sweet potatoes because they offer a big antioxidant punch of vitamins. In the past I’ve roasted the seeds from the butternut squash. Pepita seeds with a little salt is super tasty and are high in fiber and protein. I like to throw the onions in as a detoxifying food but also for the flavor it provides. Almond butter helps regulate blood sugar levels, it’s a jewel. Cinnamon is known to be a Kung Fu fighter against inflammation, okay perhaps the research literature doesn’t say “Kung Fu” but you’re tracking one of it’s superpowers. Coconut oil and milk because I think we can all use the good fat, big taste while naturally boosting our energy.
I know it may seem odd, using good salt really matters. I suggest using pink Himalayan salt to pop the flavors while helping provide an array of trace minerals to balance the body, maintain fluids and replenish electrolytes. It’s no where close to the old processed regular table salt.
It’s important we eat real, wholesome foods. When we do, our bodies take notice. The more organic we consume, the less we burden our bodies with pesticides. When we enjoy the real foods we also don’t need to worry about counting calories. Instead we can opt for healthy fats, and densely nutritious grub that leaves us feeling satisfied and energized.
Chime in!
What’s your favorite soup during the Fall season? Are you going to give this recipe a try? Share your opinion, we’d love to know what you think about the flavors.
