Creamy Fall Vegetable Soup

This fall soup will be one of your go-to’s because it’s so easy, and like a lot of my recipes, you can use pretty much whatever you have on hand already.  I’ll share exactly how I made this variety, and then at the end explain how you can change it up based on what you like and what you have.  For this soup, I used:  

Additional ingredients (regardless of what produce you use): 

First: Peel and roughly chop the butternut squash, carrots, and sweet potato.  In a dutch oven or large cast iron pot, sauté in about 3 tablespoons of coconut oil for about 10 minutes on medium high heat, or until you’re done chopping the rest of the vegetables.  Season generously with salt and pepper.  

Next, chop the squash, apple, onion, garlic, and ginger and add to the pot.  Sauté for another 10(ish) minutes, or until vegetables are softened.  During this process, I usually throw in a few tablespoons of the vegetable stock to help cook down the veggies faster.  

Once your vegetables are cooked down, add the can of coconut milk and approximately 4 cups of vegetable stock.  Put the milk in first, and then pour enough stock in the pot to just cover the sautéed vegetables.  Let simmer for approximately 10 minutes, stirring occasionally.  

Remove the pot from the heat, and use an immersion blender to blend until smooth.  Use the immersion blender right in the pot you cooked everything in.  (If you don’t have an immersion blender, you can scoop everything into a normal blender and then return to the pot.  The result will be the same, the immersion blender just makes it so much easier).  

Serve immediately.  I garnished with sage, extra black pepper, and some crispy bread.  

This soup is so versatile, and you can really make it with any vegetables you want.  This time I stuck to orange vegetables.  I’ve also made it with all green veggies (zucchini, kale, spinach, an extra apple, etc.).  Regardless of what vegetable theme/color you decide to go with, you always want to use onion and garlic, as well as the fresh ginger and an apple.  The ginger and the coconut milk are what make this soup so creamy and fresh tasting.  You can also garnish with whatever you’re in the mood for: for example, any other herbs, toasted pumpkin seeds, or croutons.  

Enjoy, get creative, and comment below with your own unique blend of veggies!