There are many things that I love about the fall – leaves changing colour, the beauty of the world as the seasons change and the fun that comes with Halloween – but more than anything else I love EVERYTHING pumpkin!
I am in the process of cleaning out the kitchen, which in our house means using up all the food that we have before going grocery shopping again. By the end of this week it will be challenging but we are always up for the challenge here. This is the time that I find we get most creative with our meals and come up with some of the most amazing things ever!
We have had a butternut squash sitting on our counter for about a week and a half. I always buy them with the intention of making soup but it never seems to happen. Not this time! When you can’t sleep, what do you do? Cook of course. This morning I made butternut squash soup for our dinner. Here is the recipe.
Butternut Squash Soup
3 tbsp of Ghee (or butter or coconut oil)
3 cloves of garlic
1 Butternut Squash
1 can of coconut milk
1 box of coconut cream
1 tbsp of all spice
2 tbsp of ground cinnamon (or more to taste if you’d like)
sprinkle of pepper
pinch of salt
Melt ghee in a large pot. Add chopped garlic and onion. Let brown.
Peel, core and chop apples. Add to pot.
Peel, remove seeds and chop butternut squash. Best if the squash is about 1 inch cubes. Add to pot. Cook for about 5 minutes.
Either use a hand blender or put contents of pot in a blender and puree. Put back in pot and add milk, cream, all spice, cinnamon, salt and pepper. Bring to boil. Let simmer for 20 minutes. Serve hot.