With the weather cooling down this butternut squash soup is perfect. It’s creamy, easy to make, and incorporates the flavors of fall all in one bowl. A simple recipe for an ideal evening when you want something light and simple.

Ingredients:

•  2 tablespoons of butter
• 1 small onion, chopped
• 1 stalk of celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, chopped
• 1 medium butternut squash-peeled, seeded and cubed
• 2 tablespoons of olive oil
• 32 fl oz of chicken or vegetable stock
• salt and pepper to taste
• 2 sprigs of rosemary
• 1/2 teaspoon of paprika
• 2 cloves of garlic, minced
• 1/2 teaspoon of crushed ginger
• 1/4 teaspoon of cinnamon
• 15 oz can of coconut milk (optional)
• Cilantro (optional)

Steps:

1.  First heat olive oil and butter in a large pot over medium heat. Combine onion, garlic, ginger, potatoes, celery, carrots and squash for 5 minutes until light brown. Add salt, pepper, and paprika to vegetables and stir.
2. Next add rosemary and stock to vegetables until covered. Reduce heat to low and simmer for 40 minutes until vegetables are tender
3. Now add coconut milk to a blender and transfer now simmered vegetables to a blender and blend mixture until it is smooth.
4. Finally, top off with a pinch of cinnamon, paprika, and cilantro.

This vibrant, healthy, velvety soup came through with all of the fall comfort food vibes and completely hit the spot. It’s just perfect this time of year! It’s naturally gluten-free and makes an awesome Thanksgiving meal for hosting large groups. This soup has a very creamy and smooth texture and is not lacking in any flavor. You really can’t get any healthier than that.