Butternut Squash Soup Recipe + Cozy Fall Evening Routine

The cooler fall weather is finally beginning to emerge here in central Florida and couldn’t be more excited. I become much more of a homebody during this season and since we don’t go out to dinner as often, I get to cook more meals at home. I love making soups and this butternut squash soup is the perfect warm and comforting meal for fall. 

You can watch me cook it HERE on my YouTube channel and find the recipe below.

Enjoy!   

Ingredients:

1 butternut squash, peeled and cubed

1-2 tablespoons coconut oil 

1 yellow onion chopped

1-2 apples of your choice chopped

1 in piece fresh ginger finely chopped or minced

2-3 cloves garlic, finely sliced or minced 

4 cups vegetable broth

½ can full fat coconut milk

2-3 cups baby kale (or dark leafy green of choice) 

2-3 teaspoons fresh thyme

1/2 tsp coriander

1 tsp sage

Pinch of cardamom 

2 bay leaves

Sea salt or Himalayan salt to taste

2 boneless chicken breasts, cooked and shredded (optional)

Pinch of ground cinnamon for garnish

Butternut Squash Soup

A creamy butternut squash soup with a hint of apple and shredded chicken.

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Ingredients

  

• 1 butternut squash, peeled and cubed
• 2 boneless skinless chicken breasts, cooked and shredded
• 1-2 tbsp coconut oil
• 1 yellow onion chopped
• 1 apple
• 1 inch fresh ginger root, peeled and finely chopped
• 2-3 cloves cloves of garlic, minced
• 3-4 cups vegetable stock adjust amount according to the size of your squash
• 1/2 can full fat coconut milk adjust amount accordingly
• 2-3 tsp fresh thyme
• 1/2 tsp ground coriander
• 1 tsp ground sage
• pinch of cardamom
• pinch of cinnamon
• 2 bay leaves
• sea salt, to taste
• black pepper, to taste
• 2 cups baby kale (optional)

Instructions

 

• Heat coconut oil in a pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add ginger and spices and cook until fragrant, about a minute. Add squash, apples, vegetable stock, and bay leaves. Bring to boil. Cover and reduce to a simmer for about 20 minutes.  

  Once veggies are tender, remove bay leaves and transfer about ¾ of the veggies with a ladle to a Vitamix or blender. Add in coconut milk. Blend until smooth. Transfer back into pot. Add shredded chicken or protein of choice. Let simmer for up to 30+ minutes, until flavors combine. Optional: Stir in baby kale right before serving. 

  Note: Garam Masala is another spice that tastes wonderful in this soup.