Marisa's Healthy Kitchen

Today was that perfect Fall day. Super brisk yet still super sunny highlighting those gorgeous fall colors!! We spent the late afternoon crunching on all the fallen leaves and a messy outdoor art project!! It was a bit chilly and as it got later (and colder) I figured it was the perfect day for a warm & creamy soup. Yum!!

I was thinking Butternut Squash Soup with Coconut Milk. Then I decided to add carrots from the CSA and apples we picked last weekend. I figured this was going to be a winning combination and it was!

I used pre-chopped butternut squash which made this meal a breeze and done within 30 minutes!

Butternut Squash, Carrot & Apple Soup

• medium butternut squash, peeled and chopped
• 1 large onion, chopped
• 2 apples, peeled and chopped
• bag of carrots/parsnips, peeled and chopped
• 4 cups (water & broth)(I used 2 of each) 
• olive oil
• salt & pepper
• 1 can of coconut milk (all I had was light and it still came out creamy)
• dash of nutmeg & cinnamon

In a large pot sauté onions in olive oil while peeling and cutting the squash, carrots & apples.
Turn the heat down and add the veggies, stirring until they are all added.
Add liquid and salt &pepper.
Cover and bring to a boil. Turn down heat and simmer until the squash and carrots are soft.
Using an immersion blender puree completely smooth in the same pot.
Add coconut milk, nutmeg & cinnamon, taste and season, stir (I used the blender again) and enjoy!