Cooler weather has officially reached New York, and it does not feel like Summer anymore.
Which means it’s time to start breaking out the warm soup-er tasty soup recipes! 😉
Butternut squash is such a versatile food. It can be used roasted, used in soups, casseroles, made into sauces, etc.
The taste and texture of butternut squash kind of reminds me of a cross between a pumpkin and a sweet potato.
Although butternut squash is known as a winter squash, it is actually grown in the summer and harvested in the fall. It does however keep well for several months into winter.
Butternut squash is known for its supply of vitamin A (more than pumpkins), potassium, and fiber.
If you have high cholesterol, try adding some butternut squash into your diet, as squash is one of the vegetables that is often recommended by dieticians in cholesterol controlling and weight reduction programs.
I wanted to make sure this soup incorporated all of the many great flavors of Fall. You can grab some apples and butternut squash just about anywhere during this time of year. The flavors of cinnamon, ginger, rosemary, sage, and garlic are all great in their own right – but when combined together make a full Fall explosion for your tastebuds.
Because I wanted to make this soup dairy free, I used coconut milk and bone broth. Coconut milk is a great substitute for milk in many recipes. I used bone broth because it tastes good and has so many benefits, such as helping your joints, reducing inflammation, and aiding with digestion and gut health.
I made homemade sourdough bread croutons to put on top of my soup, SO good. I just heated some coconut oil up in a pan, then placed diced bread in, and seasoned with salt and pepper. Then I let cook until crispy!
I hope you enjoy this soup as much as I do!
*This is a gluten and dairy free recipe
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